Salsiccia with Dill Potatoes and Fresh Mozzarella Salad

Wash and peel the potatoes.

Cut them into bite-sized chunks.

Chop the fresh dill.

Add the potatoes to a pot and cover them with water.

Add salt to the water.

Boil the potatoes for 10-12 minutes until tender.

Drain the water from the potatoes.

Melt the butter in a skillet over medium heat.

Add the drained potatoes to the skillet.

Sauté the potatoes until lightly golden.

Stir the chopped dill into the warm potatoes.

Remove the skillet from the heat.

Season the dill potatoes with sea salt flakes to your taste.

Make shallow diagonal cuts along the outside of the salsiccia sausages.

Heat a dry frying pan over medium-high heat.

Place the salsiccia sausages in the hot pan.

Cook the salsiccia sausages until browned on all sides.

Continue cooking until they are fully cooked inside, about 10-15 minutes total.

Remove the salsiccia sausages from the pan.

Halve the cherry tomatoes.

Chop the cucumber into bite-sized pieces.

Thinly slice the spring onion.

Drain the liquid from the mini mozzarella di bufala.

Place the tomatoes, cucumber, spring onion, and mozzarella into a serving bowl.

Drizzle the olive oil over the salad.

Drizzle the balsamic vinegar over the salad.

Toss the salad gently to combine.

Plate the cooked salsiccia sausages, dill potatoes, and fresh mozzarella salad together.

You can also sprinkle some fresh black pepper over the potatoes for extra flavor.