Grill 'em! Sausages, corn and potato salad

We haven't used our BBQ nearly enough this summer -- between the lack of good fish and beef in Budapest, the distance between the BBQ in the kitchen (around five corners and up two flights of stairs), and the unrelenting heat, we just haven't been tempted. It took this sweet corn to turn us around. Budapest's markets do not offer the wonderful variety of sweet corn available in Canada -- but, for a few weeks of the year, they do sell large, bright yellow and very tempting ears.

Having bought corn and taken David Wilkinson's sausages out of the freezer, I realized this meal provided the perfect opportunity to try a new potato salad recipe. I have never liked mayonnaise-based potato salads. The taste, the color, the texture -- none of it does anything for me. But once in a while I make olive oil and lemon-based potato salads, and they come out cool, refreshing and full of flavor. This one adds cumin to the mix, which elevates the potatoes to a level where they can compete with David's spicy sausages.

Lemon-cumin potato salad (adapted from Everybody Likes Sandwiches)

What you need:

• 1 lb baby potatoes, halved (or, depending on time of year, large potatoes cut into baby-potato-half-sized pieces)
• scant 1/4 cup olive oil
• 1 tbsp cumin seeds
• 1 small red onion, diced
• freshly ground black pepper
• 2 tbsp freshly squeezed lemon juice
• fresh herbs (optional) (parsley, mint, tarragon, ...)

What you do:

• Boil the potatoes until tender (but not overcooked!)
• Meanwhile, heat the olive oil in a small, heavy pan (I use my Le Creuset lid). Adjust heat to medium-low and add the cumin seeds and red onion. Cook, stirring gently, until fragrant -- about five minutes.
• Combine cooked potatoes, oil/cumin/onion mixture, freshly ground black pepper, lemon juice and herbs in a large bowl. Toss gently until thoroughly combined. Serve warm (not hot) or cold. This also keeps well for packed lunch leftovers.

As per grilling corn? Just brush it with some olive oil and place it on the grill for 8-10 minutes, turning occasionally, until the kernels are deep gold/light brown (do not let the kernels burn!).