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German sausage and new potato salad

German sausage and new potato salad

Name: German sausage and new potato salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: German recipes
Ingredients: 1kg waxy new potatoes, such as La Ratte or Charlotte, halved; 2 chicken stock cubes; 350g frankfurters or bockwurst or knackwurst, sliced on the diagonal; 1 tbsp olive oil; 4 spring onions, sliced on the diagonal; Chopped fresh chives, to garnish; For the dressing; 2 tbsp yogurt; 4 tbsp mayonnaise; 1 tbsp wholegrain mustard; 2 tbsp olive oil; 1 tbsp cider vinegar

Easy
November 2005

Easy
November 2005

Serves 4
Ready in 30 minutes

Give this authentic German sausage and new potato salad recipe a go, dressed in a mustardy mayonnaise dressing.

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Ingredients

1kg waxy new potatoes, such as La Ratte or Charlotte, halved
2 chicken stock cubes
350g frankfurters or bockwurst or knackwurst, sliced on the diagonal
1 tbsp olive oil
4 spring onions, sliced on the diagonal
Chopped fresh chives, to garnish

For the dressing

2 tbsp yogurt
4 tbsp mayonnaise
1 tbsp wholegrain mustard
2 tbsp olive oil
1 tbsp cider vinegar

1kg waxy new potatoes, such as La Ratte or Charlotte, halved
2 chicken stock cubes
350g frankfurters or bockwurst or knackwurst, sliced on the diagonal
1 tbsp olive oil
4 spring onions, sliced on the diagonal
Chopped fresh chives, to garnish

For the dressing

2 tbsp yogurt
4 tbsp mayonnaise
1 tbsp wholegrain mustard
2 tbsp olive oil
1 tbsp cider vinegar

Method

Put the potatoes into a saucepan of salted water and bring to the boil. When boiling, add the stock cubes and cook over a medium heat for 10-15 minutes, until tender. Drain and cool in cold water. Drain again.
Meanwhile, fry the frankfurters in the olive oil over a medium heat for 5 minutes, turning occasionally.
Make the dressing for the salad. Mix all the ingredients together. Pop the potatoes into a bowl, add the spring onions, frankfurters and mix with the dressing. Sprinkle with the chopped chives to serve.

Method

Put the potatoes into a saucepan of salted water and bring to the boil. When boiling, add the stock cubes and cook over a medium heat for 10-15 minutes, until tender. Drain and cool in cold water. Drain again.
Meanwhile, fry the frankfurters in the olive oil over a medium heat for 5 minutes, turning occasionally.
Make the dressing for the salad. Mix all the ingredients together. Pop the potatoes into a bowl, add the spring onions, frankfurters and mix with the dressing. Sprinkle with the chopped chives to serve.

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