Smoked Sausage & Crispy Potato Salad With Honey Mustard Dressing

Preheat the oven to 220°C (200°C fan). Wash and halve the baby potatoes. Slice the smoked sausage into coins, thinly slice the red onion, dice the red pepper, mince the garlic and chop the parsley.

Toss the potatoes with 2 tablespoons cooking oil, paprika, salt and black pepper. Spread cut-side down on a baking tray and roast for 25–30 minutes, turning halfway, until deeply golden and crisp. Cool slightly.

Heat 1 tablespoon cooking oil in a large frying pan over medium-high heat. Add the sliced smoked sausage and cook for 5–6 minutes, turning occasionally, until browned and slightly crisp around the edges. Remove from the heat.

Whisk together the wholegrain mustard, Dijon mustard, honey, remaining cooking oil, apple cider vinegar and garlic. Season with salt and black pepper and whisk until glossy and well combined.

In a large bowl combine the crispy potatoes, browned sausage, red onion, red pepper and most of the chopped parsley. Pour over the honey mustard dressing and toss gently until everything is evenly coated.

Scatter over the remaining parsley and adjust the seasoning to taste. Serve warm or at room temperature while the potatoes still have plenty of crisp texture.