Kartoffelsalat mit Würstchen (Warm Potato Salad with Frankfurters)
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Ingredients
- 700 g waxy potatoes
- 6 frankfurters
- 1 onion
- 150 ml beef stock
- 2 tbsp white wine vinegar
- 3 tbsp vegetable oil
- 3 gherkins
- 5 g fresh chives
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 12.6 g
- Carbohydrate
- 33.8 g
- of which sugars
- 4.6 g
- Fat
- 27.1 g
- of which saturates
- 6.9 g
- Fibre
- 4 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the waxy potatoes whole for 15-18 minutes until tender, then drain, cool slightly and slice.
- 2
Warm the beef stock with the finely chopped onion, white wine vinegar and vegetable oil, then pour over the warm potato slices and toss gently.
- 3
Stir through the chopped gherkins and leave to stand for 10 minutes so the potatoes soak up the dressing.
- 4
Meanwhile, simmer the frankfurters in a pan of hot water for 5-6 minutes until heated through.
- 5
Scatter the potato salad with snipped chives and serve with the frankfurters.
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