Peel the potatoes and cut into approximately 3 cm cubes. Place the potatoes in a medium sized saucepan of cool water and bring to boil. When it starts to boil, reduce heat and simmer for 8 minutes. Drain and set aside to dry.
Melt the butter in the microwave for about 45 seconds to 1 minute. Once cooled and dry, place the potatoes in a medium sized mixing bowl and coat with melted butter. Add salt and pepper. Place the coated potatoes onto a sheet pan and bake in the oven for 30 minutes at 220°C or 430°F. At the halfway mark, take the sheet pan out and give it a bit of a toss and shake so the potatoes will brown evenly. Remove the sheet pan when it’s done and place the roasted potatoes onto some paper towels to remove any excess butter.
Cut each half of the onion into 3 wedges. In a small mixing bowl, add 1 tbsp olive oil to coat the red onions. Spread onto a sheet pan and place in the same oven when you take the potatoes out for a quick shake. With 5 minutes to go, remove the sheet pan of onions and give that a quick toss and shake as well to ensure it’s evenly roasted.
On the cooktop (add 1 tbsp of olive oil) or BBQ, cook the sausages on low heat for about 15-20 minutes. Be sure to turn them occasionally so it cooks in its own fat. When they are almost done, remove them from the pan and slice them diagonally. Return the beef sausages back into the pan and sear all sides until it's crispy. Remove and place the sausages onto some paper towels on a plate to remove any excess oil.
With the romaine (cos) lettuce hearts, remove one leaf at a time and set aside.
Salad Dressing
In a small mixing bowl, add the mayonnaise, horseradish cream, soy sauce and the juice of ½ a lemon.
Whisk thoroughly.
Assembly
In a large mixing bowl, add the roast potatoes, roasted red onions and sausages.
Pour in the dressing.
Fold the dressing through the salad gently so you don’t break the onions.
On a flat serving platter, place the romaine (cos) lettuce heart leaves first and make sure you cover the whole platter.
Place the mixed salad on top of the lettuce.
Season with pepper and serve immediately.
Notes
This sausage recipe is great if you have leftovers. You can use any meat sausage for this salad.
Get gluten free sausages to make this recipe coeliac friendly.
You can substitute any lettuce for this roast potato salad. I chose cos lettuce hearts because you don’t have to chop anything as they are already the perfect size.
You can substitute the butter with olive oil.
If you want a bit more bite you can add fresh shaved horseradish or even ginger into your dressing.