Creamy German Potato Salad

Directions

To Prep:

1. The day before serving, add potatoes, skin-on, to a large pot and fill with enough water to cover completely. Bring to a boil, reduce heat to medium and cook until fork-tender, about 20-30 minutes.

2. Drain the potatoes, but do not run cold water over them. Then peel, leaving the potatoes whole, and keep cool/covered until ready to put together the salad.

To Serve:

1. When ready to use, slice ¼-inch thick and combine them in a bowl with the diced onions.

2. Boil your eggs to either medium or hard. Peel immediately under cold, running water, so the shell comes off more easily. Let them cool, dice.

3. Medium dice the pickles and Wiener sausages. Combine everything in a medium sized bowl.

To Finish:

1. In a medium pot, combine broth, pickle juice, vinegar and mustard. Bring to a boil. Add salt, pepper and sugar to taste.

2. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Then, stir in the mayo.

3. Finally, add the diced pickles, eggs and sausages. Serve right away or keep cool in the fridge, garnishing with dill (optional) before serving.