Delia

German frankfurters and hot potato salad with mustard dressing

While this is not exactly a cheat recipe, it does embrace thephilosophy of always having store-cupboard ingredients to hand. If you're working and don't have the time to shop, a well-stocked store-cupboard means you'll always have something sitting on a shelf that will enable you to cook and serve a really good meal without any hassle. Frankfurters preserved in jars in brine are a perfect choice for this, and this extremely good supper dish can be served in roughly 20 minutes. If you are able to plan ahead, a packet of baby new potatoes would be the best option, but failing that diced maincrop potatoes would be fine. For the frankfurters look out for Meica brand (if using these you'll need two jars, drained weight 180g, each containing six small Frankfurters) or the rather naffly named Ye Olde Oak (you'll need one jar of these, drained weight 250g, containing six large sausages).


Serves 2



German frankfurters and hot potato salad with mustard dressing
Ingredients
 2 (360g) jars German frankfurters (preferably Meica)
 500g baby new potatoes, or the equivalent of old potatoes cut into largish dice
For the dressing:
 1½ level tbsp Tiptree hot grain mustard (or similar)
 1½ tbsp white wine vinegar (Tesco Finest Chardonnay is good)
 1½ tbsp extra virgin olive oil
To serve:
 coarsely ground black pepper
 Maldon sea salt flakes
 2 tbsp chopped parsley or chives (or a mixture of both)
 2 large spring onions (including the green parts), finely chopped

Method

Put the potatoes in a fan steamer in a saucepan, add boiling water from the kettle, sprinkle in a little salt, put a lid on and steam for 15 to 20 minutes.

Meanwhile, whisk the dressing ingredients together in a bowl, and towards the end of the cooking time transfer the frankfurters (and their brine) to a small frying-pan and bring to just below simmering point. As soon as the potatoes are tender, place them in a bowl and toss them in the dressing while still warm, adding the herbs, spring onions and seasoning. Then serve with the warmed frankfurters.

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