Potato salad like grandma used to make

Ingredients for 6 servings:

• 2 kg potato(s), waxy
• 250 g hunting sausage
• 1 onion(s)
• 4 tbsp vinegar
• 1 tsp sugar
• some pickles
• some cucumber water
• n. B. water
• 1 jar mayonnaise, e.g. B. Miracel Whip, or yogurt sauce
• salt and pepper

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

prepared with warm vinegar

Wash the potatoes and boil in salted water for about 30 minutes, depending on their size. Dice the sausage and fry in a pan, then set aside on a sheet of crepe paper to absorb the fat. Cut the pickled cucumbers into small cubes and set aside. Peel the onion, cut it into cubes, and place it in a small saucepan. Then add enough water to cover the onions (about 200 ml). Add salt, pepper, sugar, and vinegar. It should be too salty and taste strongly of vinegar, meaning it’s seasoned—the potatoes will absorb it. Cook for about 5 minutes until the onions are cooked through. Do this just before the potatoes are finished cooking, so the broth is still hot. Now pour the broth into a large bowl, peel the potatoes, and cut them into the hot broth. Add the sausage, pickled cucumbers, and mayonnaise to the mixture and stir thoroughly. Finally, add the cucumber juice, depending on the desired consistency, but it shouldn’t be too runny. Chill the salad and let it sit for 1 day if possible, but at least a few hours.