A summertime take on a comfort food classic – sausage and mash. There are plenty of flavours and textures to keep everyone interested and the zesty lime & herb dressing makes this salad sing.
Cut the potatoes into eighths, then cook in salted water until tender, but not mushy – about 15 minutes. Drain and allow to cool.
Meanwhile, make the sour cream & chive dressing. Add the cooled potatoes and mix until the potatoes are all covered.
Whilst the potatoes are cooling down, coat the asparagus in the olive oil and grill or griddle them on a hot setting for about 7-8 minutes turning them half way through. Cut into halves or thirds.
Likewise grill or griddle your sausages as per pack instructions. Cut into thirds or quarters.
Peel and stone the avocado and slice.
Tear the lettuce leaves up and spread them over a large serving platter. Dollop spoons of potato salad over the top. Place the sausages at strategic points on the plate, followed by the avocado slices and spoonfuls of bean dip.
Scatter the asparagus over the top and then drizzle on the green herb dressing.
Sour Cream & Chive Dressing
Snip the chives into a bowl. Add the mayonnaise, sour cream and black pepper then stir until everything’s combined.
Green Herb Dressing
Whiz all the ingredients together in a small food processor or blender until you have your desired consistency.
Notes
If you cook the potatoes in salted water, you shouldn’t need to add salt to the dressing.Don’t leave the potatoes to cool too long, or they might go grey.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.