← All recipes

🍽️ Classic potato salad with sausages in spiced broth

657 kcal · 30 min · 4 servings

Classic potato salad with sausages in spiced broth Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Peel the potatoes completely.
  3. 3. Cut the potatoes into halves or quarters, depending on their size.
  4. 4. Place the potatoes in a pot and cover them with salted water.
  5. 5. Bring the water to a boil.
  6. 6. Reduce the heat to medium.
  7. 7. Cover the pot.
  8. 8. Let the potatoes simmer for about 20 minutes until tender.
  9. 9. Drain the potatoes.
  10. 10. Let them steam briefly in the colander.
  11. 11. Wash the parsnip under running water.
  12. 12. Peel the parsnip.
  13. 13. Remove the ends of the parsnip.
  14. 14. Slice the parsnip into long, thin strips using a vegetable peeler.
  15. 15. Peel the red onions.
  16. 16. Slice the red onions into thin rings.
  17. 17. Wash the parsley.
  18. 18. Shake the parsley dry.
  19. 19. Remove the coarse stems from the parsley.
  20. 20. Finely chop the parsley.
  21. 21. Fill another pot with 3 liters of salted water.
  22. 22. Add the parsnip and red onions to the salted water.
  23. 23. Heat the mixture on medium heat.
  24. 24. Add some pickle brine.
  25. 25. Season the liquid with salt and pepper.
  26. 26. Reduce the temperature to low heat.
  27. 27. Add the sausages to the broth.
  28. 28. Add half of the chopped parsley.
  29. 29. Let the sausages and vegetables steep in the broth.
  30. 30. Halve the shallot.
  31. 31. Peel the shallot.
  32. 32. Dice the shallot finely.
  33. 33. Drain the pickles into a colander.
  34. 34. Collect the remaining pickle brine.
  35. 35. Dice the pickles finely.
  36. 36. Take a medium-sized bowl.
  37. 37. Add the diced shallot to the bowl.
  38. 38. Add mayonnaise.
  39. 39. Add mustard.
  40. 40. Add yogurt.
  41. 41. Mix the ingredients well.
  42. 42. Take a large bowl.
  43. 43. Add the warm potatoes to the large bowl.
  44. 44. Add 3 to 4 tablespoons of the spiced broth.
  45. 45. Add oil.
  46. 46. Add the dressing.
  47. 47. Mix everything well.
  48. 48. Season the salad with salt and pepper.
  49. 49. Add the remaining parsley.
  50. 50. Gently fold in the parsley.
  51. 51. Let the salad rest for about 10 to 15 minutes.
  52. 52. Taste the potato salad one last time and adjust seasoning if needed.
  53. 53. Remove the sausages and vegetables from the broth.
  54. 54. Plate the salad.
  55. 55. Top with the sausages and vegetables.
  56. 56. Serve the dish.

Nutrition per serving