Why Everyone Is Mashing Up Sausages and Baby Potatoes This Summer

If you need a fast, delicious dinner idea that doesn't feel like a heavy chore to cook, you’ve got to try this simple summer favorite. It brings together a perfect mix of warm, savory comfort and crisp, fresh greens that instantly satisfies everyone at the table. Packed with texture and tossed in a super easy, tangy dressing, it is the ultimate foolproof dish to throw together for a laid-back family patio night.

Here’s what you need: 21 oz (600g) of young baby potatoes, 10.5 oz (300g) of good-quality sausages or frankfurters, 2 fresh cucumbers, a bunch of green onions (30g), a handful of fresh dill (20g), 1 tablespoon of wholegrain mustard, 2 tablespoons of vegetable oil, and salt and black pepper to taste.

Boil your baby potatoes in salted water until they are fork-tender, let them cool down slightly, and then chop them into thick, chunky bite-sized pieces. Slice your sausages into neat rounds and toss them into a hot skillet, searing them until they get deeply browned and beautifully blistered on both sides.

Cut the cucumbers into crisp half-moons, and finely chop both the green onions and the fresh dill.

In a small bowl, whisk together the vegetable oil, wholegrain mustard, salt, and freshly cracked black pepper until the dressing emulsifies. Gather all your prepped ingredients into a large mixing bowl, pour the zesty mustard dressing right over the top, and give it a gentle toss so everything is evenly coated before serving.