Potato Sausage Salad Recipe

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Warm & Familiar Potato Sausage Salad Recipe

There’s something incredibly comforting about a well-made Potato Sausage Salad Recipe. I love how the velvety waxy potatoes soak up the tangy, creamy dressing, creating a harmony between textures and flavors that feels like a warm hug on a plate.

When I first tried this recipe, it was on a chilly evening with friends gathered around, laughter filling the kitchen. The soft potatoes, crisp-edged pickles, and rich bockwurst sausages all balanced perfectly, making everyone ask for seconds. You’ll notice how this dish isn’t just flavorful—it’s grounding, satisfying, and ideal for sharing.

Whether you’re planning a casual family dinner or want a simple side that’s packed with personality, this Potato Sausage Salad Recipe delivers every time. I’ll walk you through the steps, share my favorite tips, and help you make it effortlessly delicious.

Ingredient Breakdown

• 800 g waxy potatoes: Their firm texture lets them hold shape when tossed; perfect for a creamy, non-mushy salad.
• 1 medium red onion: Adds a sharp but mildly sweet bite—a little kick without overpowering.
• 3 medium pickled cucumbers: Bring acidity and crunch to balance the potatoes’ richness.
• 2 spring onions: Fresh, mild onion flavor lifted by their delicate green rings.
• 4 tablespoons white wine vinegar: The tangy backbone of the dressing that brightens every bite.
• 6 tablespoons mayonnaise: Creates a luscious, velvety dressing that clings to the potatoes.
• 1 tablespoon medium-hot mustard: Adds warmth and subtle heat—feel free to adjust.
• 1 teaspoon sugar: Softens acidity and ties the dressing flavors together.
• Salt and freshly ground black pepper: Essential for balancing and enhancing all ingredients.
• 4 bockwurst sausages: Served warm alongside, their juicy, savory richness complements the salad perfectly.

Before You Start

Before diving into this Potato Sausage Salad Recipe, it’s helpful to have all your ingredients prepped and within reach—that’s the essence of mise en place. Peel and slice your potatoes, finely chop onions and cucumbers, and have your dressing components measured out. This keeps the flow smooth and your kitchen organized.

How to Make Potato Sausage Salad Recipe

1. Cook the potato slices: Place your peeled and sliced potatoes into a large pot of salted boiling water. Cooking them for 20-25 minutes ensures they’re tender but still hold their shape—this texture is key. Drain them, then let them steam off a bit so excess moisture evaporates. Transferring them while warm into a big bowl allows them to soak up the dressing better.
2. Prepare the fresh ingredients: Finely chop your red onion, dice the pickled cucumbers, and slice the spring onions into thin rings. Spread these evenly over the warm potatoes—this layering boosts flavor distribution and introduces wonderful crunch and sharpness.
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Cook Like a Pro

Once your potatoes are cooked just right—tender yet firm—let them rest for a few minutes uncovered. This evaporates surface moisture and prevents watery salad. When folding in the dressing, use a gentle hand to keep the potato slices intact, preserving their attractive texture. Also, warming the potatoes means they’ll absorb the dressing’s flavors more deeply. Feel free to taste the dressing before mixing and tweak seasoning—sometimes a dash more vinegar or mustard makes all the difference.

3. Whisk up the dressing: In a small bowl, combine mayonnaise, medium-hot mustard, white wine vinegar, sugar, salt, and freshly ground black pepper. Mix thoroughly until the dressing is creamy and smooth. The balance of tang and heat will elevate every bite.
4. Combine gently: Pour the dressing evenly over the warm potato mixture. Using a large spoon or spatula, fold everything together lightly—your goal is to coat each slice without turning the salad into mush. This gentle folding keeps the potatoes’ exterior just a little crisp, which I love for that satisfying bite.
5. Heat and serve the sausages: Warm your bockwurst sausages by simmering them in hot water for about 5 minutes; this method keeps them juicy and tender. Serve the warm sausages right alongside your fragrant Potato Sausage Salad Recipe for a classic and hearty meal.

Flavor Variations for Potato Sausage Salad Recipe

• Herb boost: Add chopped fresh dill or parsley to brighten the salad’s flavor.
• Sweet crunch: Toss in sliced radishes or diced apples for a crisp, sweet contrast.
• Smoky twist: Use smoked sausage instead of bockwurst, or add a dash of smoked paprika to the dressing.
• Spicy kick: Stir in a few drops of sriracha or swap the medium-hot mustard for a spicy Dijon.
• Vegan option: Substitute mayonnaise with vegan mayo and swap sausages for grilled plant-based links.
• Seasonal swap: Use fresh cucumbers instead of pickled for a lighter, fresher taste in summer.

Storage, Freezer & Reheat Tips

• Refrigerate: Store in an airtight container for up to 3 days; the flavors meld beautifully overnight.
• Texture note: Potatoes soften over time—if you like a firmer bite, enjoy this salad the day it’s made.
• Freezing: Not recommended, as it changes potato texture.
• Reheat sausages: Quickly warm in hot water or microwave before serving to keep them juicy.
• Refresh salad: If stored salad looks dry, gently stir in a bit more mayonnaise or vinegar before serving.

Potato Sausage Salad Recipe FAQs

• Can I use other potatoes? Waxy varieties like Yukon Gold or red potatoes work best to hold their shape. Starchy potatoes will break down and become mushy.
• What if I don’t have bockwurst? Any mild sausage, such as bratwurst or knockwurst, makes a great accompaniment. Even grilled chicken sausage works well.
• How spicy is the dressing? The medium-hot mustard adds a gentle warmth. You can adjust by using Dijon for milder or spicy brown mustard for more heat.
• Can I make this salad ahead? Absolutely! Making it a few hours before serving allows the flavors to deepen. Just store it covered in the fridge.
• Is the dressing gluten-free? Yes, as long as your mustard and mayonnaise are gluten-free. Always double-check labels to be sure.

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