for 4 person

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 onion incl. green part, 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

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.

Show complete recipe