Salad: Colorful Potato Salad with Vienna Sausages

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 18 kcal


  • 10 hot Jacket potatoes

For the brew

  • 1 small Chopped onion
  • Vinegar and oil to taste
  • Salt and pepper
  • 1 cup Vegetable broth

For the salad

  • 1 bunch Fresh radishes
  • 1 Green Cucumber
  • 1 Roman Salad Heart
  • Salt and pepper
  • Vinegar and oil


  • 2 pair of Wiener sausages from the butcher


  • Heat the chopped onions in the vegetable stock with vinegar and oil, salt and pepper and bring to the boil briefly. Put the whole thing in a bowl to let the brew cool down.
  • In the meantime, peel off the still hot jacket potatoes and cut them into slices, then add to the stock and stir well so that the potatoes can absorb the stock well, add salt again if necessary and then let everything stand for a while.
  • Make the salad on the side - wash it, dry it and then cut it and put it in a bowl. Peel the cucumber, cut in half, scrape the inside out with a spoon and then slice the cucumber. Wash and cut the radishes and add them to the salad. Season and refine everything with salt and pepper and vinegar and oil.
  • Heat the sausages in the water and serve.


Serving: 100gCalories: 18kcalCarbohydrates: 0.7gProtein: 0.3gFat: 1.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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