John Myers
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Potato Salad and Sausages
The perfect potato salad and sausages recipe with a picture and simple step-by-step instructions.
potato salad
- 500 g Jacket potatoes, cooked and cooled
- 1 piece Freshly finely chopped red onion
- 4 piece Diced gherkins
- 1 something Wild boar ham cut into wafer-thin slices
- 1 tbsp Mild balsamic vinegar
- 1 tbsp Cold-Pressed sunflower oil
- 2 tbsp Vegetable broth own production
- 1 cups Cream of sour cream
- 1 pinch Sugar
- 1 pinch White milled pepper
- 1 pinch Sea salt fine
- 1 tsp Dijon mustard
- 1 tsp Lard
hot dog
- 5 piece Thick sausages
- 1 something Vegetable broth own production
- 1 something Mustard
- Potato salad: cut the potatoes into slices.
- Lightly fry the ham (amount to taste) together with the onions in the lard over a low heat. Season with a little sugar and then pour in the broth and stir everything.
- Pour this mixture over the potato slices, mix gently and let steep for 60 minutes.
- Mix the balsamic vinegar, oil, mustard, sour cream and pickles and then add to the potato slices.
- Mix everything well and season with salt and pepper.
- Sausages: Heat the sausages in the vegetable stock and enjoy with the delicious potato salad with mustard of your choice.
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