Ingredients with Measurements:
- 6 Knackwurst sausages
- 1 1/2 pounds of potatoes
- 1/2 cup of diced red onion
- 1/2 cup of diced celery
- 1/4 cup of chopped fresh parsley
- 1/4 cup of apple cider vinegar
- 1/4 cup of olive oil
- 1 tablespoon of Dijon mustard
- 1 teaspoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Grill or grill pan for cooking the sausages
Step-by-step instructions:
1. Wash and scrub the potatoes. Cut them into bite-sized pieces and place them in a large pot. Cover with water and bring to a boil. Cook for 10-15 minutes or until the potatoes are tender but still firm.
2. While the potatoes are cooking, heat up your grill or grill pan. Grill the Knackwurst sausages for 5-7 minutes on each side or until they are cooked through.
3. Once the potatoes are cooked, drain them and let them cool for a few minutes.
4. In a large mixing bowl, combine the diced red onion, celery, and chopped parsley.
5. In a separate bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
6. Add the cooled potatoes to the mixing bowl with the vegetables. Pour the dressing over the top and toss everything together until well combined.
7. Slice the grilled Knackwurst sausages into bite-sized pieces and add them to the potato salad. Toss everything together again.
8. Serve the Knackwurst and Potato Salad warm or chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill the sausages over medium-high heat
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 28g
- Protein: 11g
Substitutions for ingredients:
- You can use any type of sausage in place of Knackwurst
- Red wine vinegar can be used instead of apple cider vinegar
- Any type of mustard can be used instead of Dijon mustard
Variations:
- Add chopped hard-boiled eggs to the potato salad for extra protein
- Use sweet potatoes instead of regular potatoes for a healthier twist
- Add diced pickles or capers for a tangy flavor
Tips and tricks:
- Make sure to not overcook the potatoes, as they will become mushy and fall apart in the salad
- Let the potato salad sit in the fridge for a few hours before serving to allow the flavors to meld together
Storage instructions:
- Store the leftover potato salad in an airtight container in the fridge for up to 3 days
Reheating instructions:
- This potato salad can be eaten cold or reheated in the microwave for a few seconds
Presentation ideas:
- Serve the Knackwurst and Potato Salad in a large bowl or on individual plates
Garnishes:
- Sprinkle some extra chopped parsley on top for a pop of color
Pairings:
- This dish pairs well with a cold beer or a glass of white wine
Suggested side dishes:
- A side of sauerkraut would complement the Knackwurst and Potato Salad nicely
Troubleshooting advice:
- If the potato salad is too dry, add a little more olive oil or vinegar to the dressing
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F to prevent foodborne illness
Food history:
- Knackwurst is a type of German sausage that is typically made with ground pork and flavored with garlic and spices
Flavor profiles:
- This dish has a savory and tangy flavor, with a hint of sweetness from the honey in the dressing
Serving suggestions:
- Serve the Knackwurst and Potato Salad as a main dish for lunch or dinner, or as a side dish for a BBQ or picnic
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Region: German