Cheese, sausage and potato salad

Cheese, sausage and potato salad


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About this recipe: This hearty salad takes only a few minutes to prepare before chilling. The combination of gouda, frankfurters, capsicums, potatoes and corn in a paprika yogurt dressing is sure to become a family favourite.

Lynn Lewis

Serves: 4 

  • 2 thick slices gouda cheese
  • 6 frankfurters (hot dogs), thinly sliced
  • 1 orange and 1 red capsicum (bell pepper)
  • 3 medium, unpeeled, cooked potatoes
  • 1 can (420 g/15 oz) corn, drained and rinsed
  • 8 small gherkins in vinegar, thinly sliced
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30ml) white wine vinegar
  • 2 tablespoons (30ml) vinegar from jar of gherkins
  • 1⁄2 cup (125 g/4 oz) yogurt
  • pinch of caster sugar
  • 1⁄4 teaspoon ground sweet paprika
  • salt and freshly ground black pepper
  • 1⁄2 cup (30 g/1 oz) finely chopped chives

Prep:1hr  ›  Ready in:1hr 

  1. Cut cheese into strips. Place in a bowl with frankfurters. Halve capsicums and cut into small cubes. Peel potatoes and cut into small cubes. Add capsicums, potatoes, corn and gherkins to bowl and mix well.
  2. Whisk oil, white wine vinegar and vinegar from gherkins in a bowl. Stir in yogurt, sugar and ground paprika. Add salt and pepper to taste. Stir into salad. Chill, covered, 1 hour.
  3. Taste salad just before serving. Add more salt and pepper to taste. Sprinkle with chives.

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