Entree: Germany – Saarland – Saarländischer Kartoffelsalat mit Lyoner (Warm Saarland-style potato salad dressed with hot broth and slices of Lyoner sausage)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 2 lb (900 g) waxy potatoes (such as Yukon Gold), unpeeled
- 8 oz (225 g) Lyoner sausage, sliced about 1/4 inch thick
- 1 small onion, finely chopped
- 1/4 cup (60 ml) hot beef broth
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) German-style mustard
- 1 tsp (4 g) sugar (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (6 g) chopped fresh parsley
- 2 hard-boiled eggs, chopped, approx. 3.2 oz (90 g) total

Instructions

1. Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until just tender when pierced, about 15–20 minutes depending on size. Drain, let cool slightly, then peel while still warm and slice into 1/4-inch rounds.  
2. Meanwhile, heat the beef broth until hot but not boiling. In a small bowl whisk together the hot broth, white wine vinegar, vegetable oil, mustard, and sugar until combined. Season the dressing with salt and pepper.  
3. Place the warm potato slices in a large mixing bowl. Add the finely chopped onion and pour the hot dressing over the potatoes so they absorb the flavors. Gently toss to coat, taking care the potato slices do not break.  
4. Fold in the sliced Lyoner sausage and the chopped hard-boiled eggs. Adjust seasoning with salt and pepper to taste. Sprinkle with chopped parsley.  
5. Let the salad rest for 10–15 minutes so flavors meld; serve warm or at room temperature as a hearty main.