Wienerle with potato salad

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 tsp salt
• 1 onion(s)
• 2 tbsp white wine vinegar
• 120 ml vegetable stock
• 2 pinches of herb salt and pepper
• 1 pinch(s) of sugar
• 1 tsp mustard, hot
• 2 tbsp rapeseed oil
• 2 pairs of Vienna sausages
• possibly mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the potato salad, wash the potatoes and boil them in salted water for about 25 minutes, drain them, and let them evaporate briefly. Then peel them and slice them into a bowl. Peel and finely dice the onion. Bring the stock to a boil and add the onions. Add the stock to the potatoes. Season with vinegar, rapeseed oil, salt, pepper, mustard, and sugar, and let it simmer. For the sausages, bring water to a boil in a saucepan. Reduce the heat to medium, add the wieners, and let simmer uncovered for about 10 minutes. Mix the potato salad and serve with wieners and mustard.