Instructions: Cook the potatoes in boiling salted water until they are just tender.

Drain them and when they are cool enough to handle rub off the skins.

Slice the potatoes thickly or cut them in quarters.

Stir the onions and herbs into the soured cream stir in the vinegar and season well with pepper.

Toss the potatoes in the dressing.

Skin the sausage and cut 4 thin slices to garnish.

Cut the remainder into 1cm cubes. (Store the potato salad and mortadella in separate containers in the refrigerator.)

Cut from the edge to the centre of each slice of mortadella and wrap it into a cone.

Just before serving stir the diced mortadella carefully into the potato salad.

Turn it into a dish and garnish with the 4 cones.

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