Herbed potato salad with sausage

Herbed potato salad with sausage

Total: 1 hr 10 Min. | Active: 40 Min.
Nutritional value / people: 631 kcal
, Fat: 43 g
, Carbohydrate: 33 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potato salad

4 tbsp white wine vinegar
3 tbsp rapeseed oil
2 dl vegetable bouillon
1 organic lemon, use half of the grated zest and half of the juice
to taste salt
600 g waxy potatoes, cooked in their skins, freshly cooked, peeled while hot
2 spring onions incl. green parts, cut into thin rings
salted water, boiling
200 g peas
1 bunch chives, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 bunch chervil, finely chopped
20 g cress

Honey mustard

1 tbsp mayonnaise
3 tbsp coarse-grain mustard
1 tbsp honey

Sausage

4 Pro Montagna Berg Bauernbratwurst mit Kräutern
Purchase ingredients now

How it's done

Potato salad

In a large bowl, mix the vinegar with all the other ingredients up to and including the salt. Cut the hot potatoes into slices of approx. 3 mm, add them and the spring onions to the vinaigrette, allow to stand for approx. 30 mins. Blanche the peas for approx. 2 mins., pour off the water, rinse in a colander with cold water, drain well and mix into the salad, season with salt. Add the herbs and cress, mix.

Honey mustard

Combine the mayonnaise, mustard and honey.

Sausage

Charcoal/gas/electric grill: Grill the sausages over/on a medium heat (approx. 200 °C for approx. 15 mins. on all sides. Serve with honey mustard and potato salad.

How-tos

Blanching vegetables

Blanching vegetables

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