German Potato Salad with Würstchen

Method10 steps

1. 1

   Step 1: Boil the 2 kg waxy potatoes with skins on until tender. Drain, let cool enough to handle and peel, keeping them whole. Cool promptly and refrigerate covered until assembling the salad; the source prefers preparing them the day before.

   Boil whole potatoes until tenderUses 2 kilograms waxy potatoes (like gold potatoes) · Water as needed to boil potatoes and eggs, discarded

2. 2

   Step 2: Boil the 5 salad eggs and any chosen additional garnish eggs until whites and yolks are firm. Cool and peel. Dice the 5 salad eggs, keeping any additional garnish eggs separate for slicing. Refrigerate if waiting to assemble.

   Boil selected eggs until setUses 5 eggs for salad; additional garnish eggs are separate · Additional eggs for optional garnish, number unspecified · Water as needed to boil potatoes and eggs, discarded

3. 3

   Step 3: Dice the 200 g base pickles. Dice the 100 g thick-cut bacon and fry in a skillet until cooked and crisp, using its own rendered fat. Transfer the crisped pieces off the heat. Keep the 8 whole ready Wieners for warming alongside later, rather than dicing them into this bacon version of the salad.

   Uses 200 grams dill pickles (large pickles, I linked the German pickles I use) · 100 grams thick-cut bacon

4. 4

   Step 4: Combine the diced salad eggs, base pickles and crisped bacon in a bowl and keep refrigerated while preparing the potatoes and dressing.

   Uses five cooled diced salad eggs · diced base pickles and crisped bacon

5. 5

   Step 5: Slice the cooled potatoes about 6 mm /¼ inch thick. Peel and finely dice the 150 g red onion and combine with the potato slices in a large bowl.

   Uses cooled peeled cooked potatoes · 150 grams red onion

6. 6

   Step 6: In a small pot, combine 400 ml vegetable broth, 100 ml pickle juice, 3 tbsp apple cider vinegar and 1 tsp Dijon mustard. Bring to a boil, then season to taste with salt, black pepper and sugar.

   Uses 400 milliliters vegetable broth (you can also use chicken broth) · 100 milliliters pickle juice · 3 Tablespoon apple cider vinegar · 1 teaspoon dijon mustard · Salt to taste for dressing · Black pepper to taste for dressing · Sugar to taste for dressing

7. 7

   Step 7: Let the dressing cool slightly, pour over the potato-onion mixture and let it marinate for 10 minutes. Then fold in 250 g mayonnaise.

   Marinate potatoes · 10 minUses hot broth-pickle-vinegar dressing · potato slices and diced red onion · 250 grams mayo

8. 8

   Step 8: Fold the prepared egg, pickle and bacon mixture into the dressed potatoes. Refrigerate the completed salad until serving. Before serving, optionally garnish with the reserved additional cooked egg slices, extra sliced pickles and chopped parsley.

   Uses dressed potato-onion salad · diced boiled eggs, base pickles and crisped bacon · additional cooked eggs reserved for garnish · Additional sliced dill pickles for garnish, optional, amount unspecified · Chopped fresh parsley for garnish, optional

9. 9

   Step 9: Put the 8 ready fully cooked Wiener links in a pot with water and warm gently without boiling, following the selected sausage reheating instructions.

   Uses 8 ready fully cooked Wiener sausage links, served whole · Water as needed to warm ready Wiener sausages

10. 10

    Step 10: Serve the potato salad in 8 portions with the 8 warmed Wiener links alongside.

    Uses finished chilled potato salad · eight warm ready cooked Wiener links