In a large bowl, mix the vinegar with all the other ingredients up to and including the salt. Cut the hot potatoes into slices of approx. 3 mm, add them and the spring onions to the vinaigrette, allow to stand for approx. 30 mins. Blanche the peas for approx. 2 mins., pour off the water, rinse in a colander with cold water, drain well and mix into the salad, season with salt. Add the herbs and cress, mix.
Combine the mayonnaise, mustard and honey.
Charcoal/gas/electric grill: Grill the sausages over/on a medium heat (approx. 200 °C for approx. 15 mins. on all sides. Serve with honey mustard and potato salad.