Hearty Leafy Salad with Potatoes

Ingredients

• 300 g small potatoes
• Salt
• 300 g mixed salad (e.g., field lettuce, oak leaf, frisée)
• 250 g cocktail tomatoes
• 3 bratwurst sausages
• 2 tbsp Rapeseed oil
• Pepper (freshly ground)
• 5 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tsp Mustard
• a pinch of sugar

Instructions

1. 1.

   Cook the potatoes in salted water for about 18 minutes until just tender. Cool, peel, and let them cool completely.

2. 2.

   Wash, trim, and dry the salad leaves thoroughly. Wash and halve the tomatoes. Slice the cooled potatoes into 2 cm thick rounds and together with the sausages pan‑fry in hot rapeseed oil on both sides until crisp. Season with salt and pepper. Add the tomatoes and cook briefly. Let cool slightly.

3. 3.

   Whisk together olive oil, vinegar, mustard, sugar, salt, and pepper to make a dressing. Drizzle over the salad just before serving and plate on individual bowls.