Salad > Potato Salads

Leberwurst and Potato Salad Recipe

Ingredients with Measurements:
- 1 lb. potatoes, peeled and cubed
- 1/2 lb. leberwurst (liverwurst), sliced
- 1/4 cup diced red onion
- 1/4 cup diced dill pickles
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. apple cider vinegar
- Salt and pepper to taste

Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Serving platter

Step-by-step instructions:

1. In a large pot, boil the cubed potatoes until tender, about 10-12 minutes. Drain and let cool.

2. In a mixing bowl, combine the cooled potatoes, sliced leberwurst, diced red onion, diced dill pickles, and chopped fresh parsley.

3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.

4. Pour the dressing over the potato mixture and toss until everything is evenly coated.

5. Transfer the potato salad to a serving platter and garnish with additional chopped parsley, if desired.


- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 365
- Fat: 26g
- Carbohydrates: 22g
- Protein: 10g

Substitutions for ingredients:
- You can use any type of potato you prefer, such as red or Yukon gold.
- If you don't have leberwurst, you can substitute with any type of cooked sausage.
- You can use white or yellow onion instead of red onion.
- If you don't have dill pickles, you can use sweet pickles or pickle relish.

Variations:
- Add chopped hard-boiled eggs for extra protein.
- Use sour cream instead of mayonnaise for a tangier flavor.
- Add a tablespoon of honey for a touch of sweetness.

Tips and tricks:
- Be sure to let the potatoes cool completely before tossing with the dressing to prevent it from becoming too watery.
- You can make this potato salad ahead of time and store it in the refrigerator until ready to serve.
- Serve this dish with crusty bread or crackers for a complete meal.

Storage instructions:
- Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This dish is best served cold, but if you prefer it warm, you can microwave it for 30 seconds to 1 minute.

Presentation ideas:
- Serve the potato salad on a large platter with the leberwurst arranged on top.
- Garnish with additional chopped parsley or sliced green onions.

Garnishes:
- Chopped parsley or green onions

Pairings:
- This dish pairs well with a crisp green salad or roasted vegetables.

Suggested side dishes:
- Crusty bread or crackers

Troubleshooting advice:
- If the potato salad is too dry, add a little more mayonnaise or dressing to moisten it up.
- If the potato salad is too watery, drain any excess liquid before adding the dressing.

Food safety advice:
- Be sure to store any leftover potato salad in the refrigerator and discard after 3 days.

Food history:
- Leberwurst is a German liver sausage that is typically made with pork liver and pork meat.

Flavor profiles:
- This dish is savory and tangy with a hint of sweetness from the dressing.

Serving suggestions:
- Serve this dish as a main course for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: German

Taste: Savory, Tangy, Salty, Creamy, Rich