Feta and Dry Sausage Potato Salad

  • Feta and Cabanossi Potato Salad
  • 2kg medium desiree potatoes, peeled, roughly chopped into 5cm pieces
  • 1/4 cup (60ml) red wine vinegar
  • 2 sticks cabanossi, roughly chopped
  • 1/2 cup (150g) Crosse & Blackwell Tangy Mayonnaise
  • 2 tbs sour cream
  • 1 cup chopped mixed herbs (we used dill, parsley, mint & oregano), plus extra to serve
  • 1 spring onion, cut into rounds
  • 1 cup (200g) feta, cut into thin slices

  • 1.

    Place potato in a large saucepan and cover with cold salted water. Bring to the boil over high heat, then reduce heat to a simmer and cook for 25 minutes or until tender when pierced with the tip of a knife. Drain and cool slightly, then place in a bowl and toss with 2 tbs vinegar and 1 tbs oil. Season and set aside to cool completely.

  • 2.

    Combine mayonnaise, sour cream and herbs in a bowl with remaining 1 tbs vinegar. Coat potatoes in mayonnaise dressing and scatter with extra herbs, spring onion, feta and cabanossi to serve.

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