600 g potatoes

 2 eggs

 1 medium onion

 4 gherkins

 80 g salad mayonnaise

 100 grams of yoghurt

 1 tbsp mustard

 40 ml white wine vinegar

 40 ml gherkin stock

 1 tsp salt

 ¼ tsp ground white pepper

 some chives

 Aside from that

 2 pairs of wieners

 1 pinch of salt


 1. Boil the potatoes in their skins in lightly salted water until soft, peel while still warm and cut into thin slices.  Hard boil the eggs for about 8 minutes, rinse in cold water, peel and then cut into large pieces.

 2. Peel and finely dice the onion.  Slice the gherkins.  Mix the salad mayonnaise with the yoghurt and mustard until smooth.  Stir in the white wine vinegar, the gherkin stock and the diced onions.  Add the salt and ground pepper to the dressing.

 3. Pour the dressing over the potatoes, mix and leave to stand for about 30 minutes.  Just before serving, stir in the egg pieces and gherkin slices.  Thinly slice the chives and sprinkle over the salad.

 4. Boil the Vienna sausages in lightly salted water and leave to stand for about 2-3 minutes.  Arrange some potato salad and a pair of Vienna sausages per portion on the plate.  This goes well with mustard.


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