1. Put the potatoes into a saucepan of salted water and bring to the boil. When boiling, add the stock cubes and cook over medium heat for 10-15 minutes, until tender. Drain and rinse in cold water.
2. Meanwhile, heat 1 tablespoon of oil in a pan on low to medium heat. Cook sausages for 15 minutes turning frequently or until fully cooked. Set aside and when cool enough, slice diagonally into bite size chunks.
3. Make the dressing for the salad by whisking all ingredients together. Place the potatoes into a bowl, add the spring onions, cornichons, sausages and mix with the dressing. Sprinkle with the chopped chives to serve.