Grilled sausages with potato salad
A Swedish summer favourite: grilled sausages with a creamy potato salad of sour cream, red onion and chives, with mustard and ketchup on the side. Bratwurst or chorizo are good on the barbecue too.
- 45 minTime
- 25 minHands-on
- 4Portions
- ≈ 30 krper portion
- 910kcal per portion
Ingredients for 4 portions
- 800 gVienna sausage, grilling sausages
On the side
- 1 kgPotato, waxy
- to tasteSalt
- 2 dlSour cream
- 3 ½ tbspMayonnaise
- 1 tspMustard, for the dressing
- 1Red onion
- 3 ½ tbspChives, chopped
- to tasteBlack pepper
- 3 ½ tbspMustard, to serve
- 1 dlKetchup
Method
- Scrub the potatoes and halve any large ones. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 15–20 minutes.
- Drain the potatoes and spread them out on a plate so they cool faster.
- Leave the potatoes to cool for about 15 minutes.
- Mix the sour cream, mayonnaise and mustard. Finely chop the red onion and stir it in with the chives. Season with salt and pepper.
- Cook the sausages on the barbecue or in a griddle pan over a medium heat for 8–10 minutes, turning often, until hot through and nicely browned.
- Cut the potatoes into chunks and fold them into the dressing.
- Serve the sausages with the potato salad, mustard and ketchup.
The cost is estimated from Swedish grocery prices.
