If you love potato salad, you’re going to love our version! With the addition of pork sausage pieces, spinach and a mustard tang, it’s the perfect pot luck or BBQ addition!

Serves: 4
Prep Time: 15 Minutes
Cook Time:
25 Minutes


6 pork sausages (we love Hellers London Pride)
700g or 1 bag Wilcox Piccolo potatoes, halved
Hansell’s Chefs Finest Bone Marrow Cooking Blend
1 cup mayonnaise (we love Praise Whole Egg Mayonnaise)
1 spring onion, thinly sliced
Juice of 1 small lemon
1 Tbsp wholegrain mustard
1 cup fresh baby spinach
Handful of fresh Italian Parsley (we love Superb Herb)


  1. Preheat oven to 200 degrees celsius. On a tray, scatter the sausages and potatoes. Dollop over 1 Tbsp of bone marrow cooking blend, season, and bake in the oven for 15 – 20 minutes. Remove the sausages and set aside, then return the potatoes to the oven for a further 5-10 minutes.
  2. Cut the sausages into slices, and place in a large bowl with the potatoes and spinach. In a small bowl, whisk together the mayonnaise, spring onion, lemon juice, mustard and seasoning. Pour over the potatoes and toss to coat.
  3. Serve warm or cold garnished with parsley.
Print Friendly, PDF & Email


Please enter your comment!
Please enter your name here