Ingredients with Measurements:
- 1 lb. Jagdwurst sausage, sliced
- 4 large potatoes, peeled and cubed
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped dill pickles
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. Dijon mustard
- 2 tbsp. white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Serving bowl
Step-by-step instructions:
1. In a large pot, boil the potatoes until tender, about 10-12 minutes. Drain and set aside to cool.
2. In a mixing bowl, combine the sliced Jagdwurst sausage, chopped red onion, celery, dill pickles, parsley, and chives.
3. In a separate mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper.
4. Add the cooled potatoes to the bowl with the Jagdwurst mixture and toss to combine.
5. Pour the dressing over the potato and Jagdwurst mixture and toss until everything is evenly coated.
6. Serve chilled in a large serving bowl.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Jagdwurst sausage can be substituted with any other type of sausage, such as bratwurst or kielbasa.
- Dill pickles can be substituted with sweet pickles or bread and butter pickles.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add hard-boiled eggs to the salad for extra protein.
- Add diced apples or grapes for a sweet and tangy twist.
- Add chopped bacon for extra flavor.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding the dressing to prevent the salad from becoming too watery.
- If the salad seems too dry, add more mayonnaise or sour cream to the dressing.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large glass bowl to show off the colorful ingredients.
Garnishes:
- Garnish with additional chopped herbs, such as parsley or chives.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Serve with a side of crusty bread or a green salad.
Troubleshooting advice:
- If the salad seems too dry, add more dressing or a splash of white wine vinegar to moisten it up.
Food safety advice:
- Be sure to refrigerate the salad promptly after serving to prevent bacterial growth.
Food history:
- Jagdwurst is a German sausage that is traditionally made with pork and beef.
Flavor profiles:
- This salad has a tangy and creamy flavor profile with a savory twist from the Jagdwurst sausage.
Serving suggestions:
- Serve as a main dish for lunch or dinner, or as a side dish for a barbecue or potluck.
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Region: German