Frankfurter roll with new potato and bierwurst salad recipe

Cook the potatoes in boiling, salted water until tender – about 15 minutes.

Meanwhile, heat the frankfurters in simmering water until piping hot. Mix the dressing while they cook. Drain the frankfurters and set aside.

Drain the potatoes and cool in cold water. Drain well and put in a bowl. Add the sausage, spring onions, apple, gherkins and radishes, and toss with the dressing. Garnish with the chives.

Split and butter the rolls. Add the rocket and a frankfurter to each, plus a squeeze of mustard and, if you like, ketchup. Serve with the potato salad.