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
blank
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.
blank
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.
blank
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.