Entree: Germany – Hesse – Hessischer Kartoffelsalat mit Wurst (Warm Hessian potato salad dressed with hot broth and mixed with sliced sausages)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

- 2 lb (900 g) waxy potatoes (such as Yukon Gold), unpeeled
- 8 smoked frankfurter-style sausages, approx. 1 lb (450 g)
- 1 cup (240 ml) hot beef or vegetable broth
- 1 small onion, very finely chopped (about 70 g)
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) neutral oil (vegetable or sunflower)
- 1 tbsp (15 ml) Dijon or German mustard
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper

Instructions

1. Place the potatoes in a pot of cold salted water. Bring to a boil and cook until just tender when pierced, about 15–20 minutes depending on size. Drain and let cool slightly.
2. While potatoes cook, heat the butter in a small saucepan over low heat. Add the chopped onion and cook gently until softened but not browned, about 6–8 minutes.
3. Stir the hot broth into the pan with onions, then whisk in the vinegar, oil, mustard, and sugar. Keep the dressing warm and adjust seasoning with salt and pepper.
4. When potatoes are cool enough to handle but still warm, peel and slice them about 1/4-inch (6 mm) thick. Place sliced potatoes in a large bowl.
5. Pour the hot dressing over the warm potato slices and gently toss so the potatoes absorb the liquid. Taste and season with additional salt and pepper if needed. Let sit 10–15 minutes for flavors to meld.
6. Meanwhile, warm the sausages by simmering in water for 5–7 minutes or pan-frying briefly until heated through. Slice sausages into 1/2-inch (1 cm) pieces.
7. Fold the sliced sausages and chopped parsley into the dressed potatoes. Serve warm or at room temperature alongside coarse mustard and a crusty roll if desired.