Wintery Potato Salad

Ingredients

• 800 g waxy potatoes
• 1 red apple
• 5 pickled cucumbers (20 g each)
• 2 shallots
• 1 Garlic clove
• 400 g chestnuts (pre-cooked, vacuum‑sealed)
• 4 tbsp olive oil
• 100 ml Vegetable broth
• 80 g Grana Padano
• 1 tbsp white balsamic vinegar
• Salt
• Pepper
• nutmeg
• 1 bunch mixed herbs (chives, parsley)
• 4 poultry sausages

Instructions

1. 1.

   Wash the potatoes and boil them in a large pot of water over medium heat for about 25–30 minutes. Drain and let cool completely.

2. 2.

   Meanwhile peel, wash, core the apple and cut the flesh into ~1 cm cubes. Drain the pickled cucumbers in a sieve, quarter lengthwise and cut into pieces. Peel and finely slice or mince the shallots and garlic. Quarter the chestnuts and fry them in a hot pan with 2 tbsp oil over high heat for about 3 minutes until golden brown. Add the shallots and garlic and sauté for another 2 minutes over medium heat. Remove from heat and let cool.

3. 3.

   Grate the Grana Padano and whisk it in a large bowl with vinegar, remaining olive oil, vegetable broth, salt, pepper and freshly grated nutmeg. Peel the potatoes and slice them thinly. Add the chestnut mixture, apple and pickled cucumbers to the dressing and mix well. Set aside and let rest for 30 minutes.

4. 4.

   Trim, wash, dry and finely chop the herbs and fold ¾ of them into the winter potato salad. Plate on bowls with a sausage each and sprinkle with the remaining herbs before serving.