Name: Potato, sausage and avocado salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 red onion, thinly sliced; 1/4 cup (60 millilitres) red wine vinegar; 500 gram coarse-textured italian-style sausages; 500 gram small salad potatoes, such as nicola; 1 teaspoon salt; 125 gram roasted capsicum, cut into strips; 2 large, firm avocados, peeled and cut into bite-sized pieces; 1 bunch watercress, washed and trimmed; 1/4 cup (60 millilitres) extra-virgin olive oil

Potato, sausage and avocado salad

Serves 4

Prep

20M

Cook

35M

Total

55M

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Ingredients

1/2 red onion, thinly sliced

1/4 cup (60 millilitres) red wine vinegar

500 gram coarse-textured italian-style sausages

500 gram small salad potatoes, such as nicola

1 teaspoon salt

125 gram roasted capsicum, cut into strips

2 large, firm avocados, peeled and cut into bite-sized pieces

1 bunch watercress, washed and trimmed

1/4 cup (60 millilitres) extra-virgin olive oil

Method

1.Preheat oven to 180°C. Place onion in a small bowl, breaking up slices. Top with 1 tablespoon vinegar. Toss well and set aside.

2.Pierce sausages with a fork and place in a single layer in an ovenproof dish. Bake 25-35 minutes, until cooked through. Set aside on paper towel and cool slightly. Cut into 1cm slices.

3.Meanwhile, cook potatoes in boiling, salted water 20 minutes, until tender. Drain and cool. Cut in half.

4.Combine remaining vinegar in a large bowl and whisk with salt. Add potato halves and toss to coat. Add sausages, capsicum, avocado and watercress. Drain reserved onions and add to salad with oil. Toss well and season to taste. Serve.

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Ingredients

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