Potato Sausage Salad Recipe
A classic German-inspired Potato Sausage Salad combining tender waxy potatoes and crunchy pickled cucumbers with a tangy mustard-mayo dressing, served alongside warm bockwurst sausages for a hearty and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: German
Ingredients
Salad Base
- 800 g waxy potatoes, peeled and sliced
- 1 medium red onion, finely chopped
- 3 medium pickled cucumbers, diced
- 2 spring onions, cut into thin rings
Dressing
- 4 tablespoons white wine vinegar
- 6 tablespoons mayonnaise
- 1 tablespoon medium-hot mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
Side
- 4 bockwurst sausages, cooked and served warm
Instructions
- Cook the potatoes: Cook the sliced waxy potatoes in a large pot of salted water for about 20–25 minutes until they are tender when pierced with a fork. Drain and let the potatoes steam off slightly to remove excess moisture, then transfer them while still warm into a large mixing bowl to prepare for combining with other ingredients.
- Prepare the ingredients: Finely chop the red onion, dice the pickled cucumbers, and slice the spring onions into thin rings. Evenly distribute these aromatic components over the warm potatoes to build flavor and texture throughout the salad.
- Prepare the dressing: In a small bowl, thoroughly mix together the mayonnaise, medium-hot mustard, white wine vinegar, sugar, salt, and freshly ground black pepper until smooth and well combined to create a tangy and creamy dressing that will coat the salad perfectly.
- Mix the salad: Pour the prepared dressing evenly over the warm potatoes and vegetables. Gently fold the mixture with a spatula or spoon, taking care not to break the potato slices. This helps all the flavors meld together while maintaining the salad’s texture.
- Serve the sausages: Warm the bockwurst sausages by placing them in hot water for about 5 minutes until heated through. Plate the potato salad alongside the warm sausages and serve immediately for a comforting and satisfying meal.
Notes
- Use waxy potatoes such as Yukon Gold or Red Bliss to maintain the salad’s texture without becoming mushy.
- The salad tastes best when the potatoes are still warm as they absorb the dressing more effectively.
- Adjust the amount of mustard and sugar in the dressing to suit your taste preferences.
- To keep the salad fresh, prepare and mix just before serving.
- For a vegetarian version, omit the bockwurst or replace with a plant-based sausage alternative.
Find it online: https://mealoria.com/potato-sausage-salad-recipe/
