Make a big bowl of this salad on the weekend, and you'll have a delicious side to enjoy all week long.
Creamy German Potato Salad
La Cuisine
6-8
1 hours
15 minutes
German
Entrèe
The sausages called for in this recipe are specifically Schaller & Weber, but you can find suitable sausage at most grocery stores.
Ingredients
- 5 lbs Yukon Gold potatoes
- 5 oz diced Vidalia onions
- 2 cups vegetable or chicken broth
- 1 cup pickle juice
- 3 tbsp white wine vinegar or apple cider vinegar
- 1 tsp Dijon mustard
- Salt, pepper, sugar to taste
- 1 cups mayonnaise
- 5 eggs
- 4 sausages (Kielbasa or Knackwurst)
- 7 oz pickles
Directions
To Prep:
- 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.
- 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:
- When ready to use, slice ¼-inch thick and combine them in a bowl with the diced onions.
- 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.
- Medium dice the pickles and Wiener sausages. Combine everything in a medium sized bowl.
To Finish:
- In a medium pot, combine broth, pickle juice, vinegar and mustard. Bring to a boil. Add salt, pepper and sugar to taste.
- Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Then, stir in the mayo.
- Finally, add the diced pickles, eggs and sausages. Serve right away or keep cool in the fridge, garnishing with dill (optional) before serving.