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
How it's done
Cook the potatoes (uncovered) in boiling salted water for approx. 25 mins. until just soft. Drain the potatoes, peel while still hot. Cut the potatoes into slices approx. 5 mm thick, place in a bowl.
Heat the oil in a pan, add the shallots and sauté briefly. Pour in the stock, bring to the boil, pour over the potatoes, leave to absorb for approx. 15 mins.
Combine the mustard, vinegar, mayonnaise and wasabi paste in a small bowl, season with salt. Pour the dressing over the potatoes, add the celery, mix carefully.
Heat the oil in a frying pan. Fry the sausages for approx. 4 mins. on each side. Plate up the potato salad with the sausages, sprinkle the wasabi pistachios on top.
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