TABASCO® Sausage Sizzle and Potato Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6 people
The warmer weather means one thing... tasty BBQs. We’ve teamed up with TABASCO® to create a sausage sizzle and potato salad with that added spice to delight your taste buds.
Ingredients:
1kg washed red potatoes
2 tbs red wine vinegar
1 tsp caster sugar
1 small red onion, thinly sliced into rounds
½ cup Greek-style yoghurt
1 tbs Dijon mustard
½ bunch dill, finely chopped
½ bunch continental parsley, finely chopped
1 tbs Woolworths extra virgin olive oil
1/3 cup drained baby capers
120g baby rocket leaves
TABASCO® Green Jalapeno Sauce
TABASCO® Sriracha Sauce
Method:
Place potatoes in a large, deep saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to medium and simmer, uncovered, for 25 minutes or until just tender. Drain, then transfer to a large bowl. Set aside to cool completely. Cut into 2cm-thick slices and place in large bowl.
Meanwhile, place vinegar and sugar in a bowl and stir until sugar has dissolved. Add onion and stir until combined. Set aside for 10 minutes, stirring occasionally, to pickle. Combine yoghurt, mustard, and chopped herbs in a small bowl. Season with pepper.
Heat oil in a small saucepan over medium heat. Add capers and cook, stirring occasionally, for 3 minutes or until crisp. Remove capers with a slotted spoon and drain on a paper towel-lined plate.
Add yoghurt dressing to potatoes, gently stirring to coat. Arrange potatoes, drained picked onion, and rocket in a bowl. Serve topped with extra herbs and capers and a drizzle of TABASCO® Green Jalapeno Sauce.
Meanwhile, cook the sausages and serve with TABASCO® Sriracha Sauce. The blend of peppers and garlic give this sauce a rich flavour, which you can add to all of your BBQ meats.
Enjoy!
Join Dave Franklin and Lisa McCune on The Garden Hustle for more TABASCO® recipes on Channel Nine and 9NOW!