Kransky with dill potato salad

Kransky sausages make the ideal accompaniment to this tasty potato salad.

Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes or until just tender. Drain. Transfer to a bowl. Set aside to cool.
Add mayonnaise, gherkin, dill and salt and pepper to potato. Toss to combine.
Heat oil in a non-stick frying pan over medium heat. Cook sausages for 3 to 4 minutes each side or until warmed through. Place on plates. Serve with potato salad and bread.

Source

1kg desiree potatoes, peeled, chopped

1 cup whole-egg mayonnaise

4 gherkins, roughly chopped

1/4 cup dill leaves, finely chopped

1 tbsp olive oil

4 kransky sausages, halved lengthways

pumpernickel bread, to serve

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