Meatball And Potato Salad - cooking recipe

Ingredients

2 1/4 lb waxy potatoes, peeled and halved
3/4 cup vegetable stock
2 tbsp mustard
6 tbsp white wine vinegar
6 tbsp canola oil
10.5 oz sausages, casings removed
4 tbsp fresh chives, chopped
7 oz pickles, sliced
8.75 oz cherry tomatoes, halved
12.5 oz gouda cheese, diced

Preparation

Cook potatoes in salted, boiling water for 12-15 mins, until tender. Drain then return to pot to steam. Bring stock to a boil then add mustard, vinegar and 4 tbsp oil. Season. Toss with potatoes then set aside to marinate for 1 hour.
Form sausage into meatballs. Heat 2 tbsp oil in a frying pan, add meatballs and sear for 5-6 mins. Combine with potatoes, chives, pickles, cherry tomatoes and cheese. Serve.