Fried potato salad and Nuremberg sausages

Ingredients for 2 servings:

• 500 g potato(s), waxy
• 1 small head of romaine lettuce
• 1 onion(s), red
• 3 tbsp rapeseed oil
• 2 pinches of herbal salt
• 1 pinch of lemon pepper from the mill
• 1 tbsp caraway seeds
• 6 grilled sausages (Nuremberg style)
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• 1 tbsp rapeseed oil
• 1 tbsp pumpkin seed oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

hearty

Wash the potatoes and boil them in lightly salted water for about 25-30 minutes. Drain, peel while still warm, and let cool. Trim, wash, and spin dry the romaine lettuce. Peel the onion and cut into strips. Cut the potatoes into thick slices, heat 1 tablespoon of rapeseed oil, and fry the potatoes for about 10 minutes until crispy. Add the onion strips for the last 5 minutes. Season with salt, pepper, and caraway seeds. Fry the sausages in another pan with 1 tablespoon of rapeseed oil. Make a dressing from the vinegar, salt, pepper, maple syrup, 1 tablespoon of rapeseed oil, and pumpkin seed oil and whisk well. Pour the dressing and salad over the fried potatoes and fold in. Serve with the sausages.