🍽️ Classic Potato Salad with Corn Salad and Sausages

Name: Classic Potato Salad with Corn Salad and Sausages
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg waxy potatoes; 1 onion; 50 g pickles (1 pickle); 300 ml broth (preferably meat broth); 4 tbsp white wine vinegar; 2 tsp medium-hot mustard; salt; pepper; 4 tbsp rapeseed oil; 8 turkey wieners à 70 g (5 % fat); 1 bunch chives; 80 g corn salad

534 kcal · 30 min · 4 servings

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Ingredients

1 kg waxy potatoes
1 onion
50 g pickles (1 pickle)
300 ml broth (preferably meat broth)
4 tbsp white wine vinegar
2 tsp medium-hot mustard
salt
pepper
4 tbsp rapeseed oil
8 turkey wieners à 70 g (5 % fat)
1 bunch chives
80 g corn salad

Instructions

1. Wash the potatoes thoroughly.
2. Place the unpeeled potatoes in boiling water.
3. Cook them for 20 to 30 minutes depending on size, but ensure they do not become too soft.
4. Peel the onion in the meantime.
5. Dice the onion finely.
6. Pat the gherkin dry with a kitchen towel.
7. Dice the gherkin finely as well.
8. Drain the cooked potatoes.
9. Rinse them thoroughly under cold running water.
10. Let the potatoes cool down for about 5 minutes.
11. Peel the cooled potatoes.
12. Slice the potatoes thinly across the grain.
13. Place the potato slices in a large bowl.
14. Pour the broth and the diced onions into a small pot.
15. Bring the mixture in the pot to a boil.
16. Remove the pot from the heat.
17. Add 3 tablespoons of vinegar, mustard, salt, pepper, and oil.
18. Whisk the ingredients together well with a whisk.
19. Pour the hot mixture immediately over the potatoes.
20. Add the diced gherkin.
21. Gently mix everything together.
22. Let the salad marinate for at least 30 minutes.
23. Fill a wide pot with water shortly before serving.
24. Heat the water, but do not let it boil.
25. Place the sausages in the hot water.
26. Heat the sausages over low heat for about 10 minutes.
27. Wash the chives in the meantime.
28. Shake the chives dry.
29. Cut the chives into small rings.
30. Clean the corn salad (valerian).
31. Wash the corn salad.
32. Spin the corn salad dry.
33. Tear the corn salad into smaller pieces if desired.
34. Fold the corn salad into the potato salad.
35. Fold the chives into the potato salad.
36. Season the salad again with salt and pepper.
37. Add a little remaining vinegar if necessary.
38. Remove the sausages from the pot.
39. Serve the sausages together with the potato salad.

Nutrition per serving

kcal: 534
Protein: 44 g · Fett/Fat: 20 g · Carbs: 42 g