Ingredients with Measurements:
- 1 lb. Schinkenwurst sausage, sliced
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Serving platter
Step-by-step instructions:
1. Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the white wine vinegar, olive oil, Dijon mustard, salt, and black pepper to make the dressing.
3. Add the sliced Schinkenwurst, diced red onion, diced celery, chopped parsley, and chopped dill to the mixing bowl with the dressing.
4. Add the cooled potatoes to the mixing bowl and gently toss everything together until the potatoes are coated in the dressing.
5. Transfer the Schinkenwurst and potato salad to a serving platter and garnish with additional chopped parsley and dill.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories per serving: 420
- Total fat: 26g
- Saturated fat: 6g
- Cholesterol: 45mg
- Sodium: 1190mg
- Total carbohydrates: 33g
- Dietary fiber: 4g
- Sugars: 3g
- Protein: 14g
Substitutions for ingredients:
- Schinkenwurst sausage can be substituted with any cooked and sliced sausage of your choice.
- Red onion can be substituted with yellow onion or shallots.
- Celery can be substituted with diced bell peppers or cucumbers.
- White wine vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Olive oil can be substituted with any neutral-flavored oil.
Variations:
- Add diced hard-boiled eggs for extra protein.
- Substitute the potatoes with cooked and cooled pasta for a pasta salad version.
- Add diced pickles or capers for a tangy twist.
- Mix in some mayonnaise or sour cream for a creamier dressing.
Tips and tricks:
- Make sure to cool the potatoes completely before adding them to the mixing bowl to prevent the dressing from becoming too watery.
- Adjust the amount of salt and pepper to your liking.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can microwave it for a few seconds or heat it up in a pan on the stove.
Presentation ideas:
- Serve the Schinkenwurst and potato salad on a large platter with additional chopped herbs for garnish.
Garnishes:
- Chopped parsley and dill
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Crusty bread or rolls
- Grilled vegetables
- Coleslaw
Troubleshooting advice:
- If the dressing is too tangy, add a pinch of sugar to balance it out.
- If the salad is too dry, add a splash of olive oil or more dressing.
Food safety advice:
- Make sure to cook the potatoes thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Schinkenwurst is a German-style cooked sausage made from pork and beef.
Flavor profiles:
- This salad is tangy, savory, and herbaceous.
Serving suggestions:
- Serve this salad as a main dish or as a side dish at a barbecue or picnic.
Related Categories
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Region: German