Prep. time: 10 minutes
Cooking time: 20 minutes
 

1. Cook the potatoes in their skins for 20 minutes in boiling salted water, drain and let cool completely.
2. Place the sausages into simmering water for 3 minutes; remove and cool. Slice.
3. Slice the cervelat and cut the rounds into quarters.
4. Cut the cheese into 3 cm x 1 cm matchsticks.
5. Peel and dice the potatoes; place in a salad bowl.
6. Add the other ingredients, including the remoulade sauce. Stir well to coat the ingredients and refrigerate for at least 15 minutes.
7. Garnish with the quartered hard-boiled eggs and tomatoes, if using, and the chervil sprigs.

A chilled Alsatian Pinot Blanc, Sylvaner or Riesling