Salade de Cervelas Alsacienne (Cervelas Sausage and Potato Salad)
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Ingredients
- 4 cervelas sausage
- 600 g new potatoes
- 50 g cornichons
- 2 shallots, finely sliced
- 1 tbsp dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 484 kcal
- Protein
- 16.4 g
- Carbohydrate
- 27.2 g
- of which sugars
- 4.4 g
- Fat
- 34 g
- of which saturates
- 10.6 g
- Fibre
- 3.1 g
- Salt
- 2.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes in salted water for 15-18 minutes until tender, then drain and halve while still warm.
- 2
Meanwhile, simmer the cervelas sausages in a pan of water for 10 minutes until heated through, then drain and slice.
- 3
Whisk the dijon mustard, white wine vinegar and olive oil together with a little seasoning.
- 4
Toss the warm potatoes with the dressing, shallots and cornichons.
- 5
Stir through the sliced cervelas and scatter with parsley.
- 6
Serve warm or at room temperature.
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