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🍽️ Mixed potato salad with turkey sausages

325 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg waxy potatoes
• salt
• 500 g carrots
• 2 onions
• 7 tbsp rapeseed oil
• 850 ml classic vegetable broth
• 140 g corn (can; drained weight)
• 250 g peas (frozen)
• 3 tbsp white wine vinegar
• 1 tsp raw cane sugar
• 2 tbsp mustard
• pepper
• 500 g turkey sausages (10 pieces)
• 2 bunches chives

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Peel the carrots meanwhile.
5. 5. Wash the peeled carrots.
6. 6. Slice the carrots into rounds.
7. 7. Peel the onions.
8. 8. Dice the onions finely.
9. 9. Heat 2 tablespoons of rapeseed oil in a pot.
10. 10. Add the carrots and onions to the hot oil.
11. 11. Sauté the vegetables briefly.
12. 12. Pour in vegetable broth.
13. 13. Cover the pot with a lid.
14. 14. Cook the vegetables for 20 minutes over medium heat.
15. 15. Cook the vegetables until they are firm to the bite.
16. 16. Drain the corn in a sieve.
17. 17. Wait until there are 5 minutes of cooking time left.
18. 18. Add the corn to the carrots.
19. 19. Add the peas to the carrots.
20. 20. Cook the corn and peas along with the other vegetables.
21. 21. Stir vinegar into the vegetables.
22. 22. Stir sugar into the vegetables.
23. 23. Stir mustard into the vegetables.
24. 24. Season the vegetables with salt.
25. 25. Season the vegetables with pepper.
26. 26. Drain the cooked potatoes.
27. 27. Rinse the potatoes under cold water to stop the cooking process.
28. 28. Peel the cooled potatoes.
29. 29. Slice the still warm potatoes.
30. 30. Place the potato slices in a large bowl.
31. 31. Add the cooked vegetables to the bowl.
32. 32. Add the cooking liquid from the pot.
33. 33. Mix everything gently.
34. 34. Let the salad rest for 1 hour.
35. 35. Heat water in a wide pot.
36. 36. Do not let the water boil.
37. 37. Place the turkey sausages in the hot water.
38. 38. Warm the sausages through.
39. 39. Stir the remaining oil into the salad.
40. 40. Season the salad with salt.
41. 41. Season the salad with pepper.
42. 42. Wash the chives.
43. 43. Cut the chives into small rings.
44. 44. Sprinkle the chives over the potato salad.
45. 45. Serve the salad with the sausages.

Nutrition per serving

• kcal: 325
• Protein: 20 g · Fett/Fat: 13 g · Carbs: 30 g