{"id":6916,"date":"2017-03-22T11:09:19","date_gmt":"2017-03-22T11:09:19","guid":{"rendered":"http:\/\/was-koche-ich-heute-rezepte.de\/?p=6916"},"modified":"2021-12-07T09:02:40","modified_gmt":"2021-12-07T08:02:40","slug":"muenchner-kartoffelsalat-wuerstchen-munich-potato-salad-sausages","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2017\/03\/22\/muenchner-kartoffelsalat-wuerstchen-munich-potato-salad-sausages\/","title":{"rendered":"Munich Potato Salad with Sausages"},"content":{"rendered":"

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I cook today:<\/strong> Munich Potato Salad with Sausages<\/span>
\nPreparation:<\/strong> 25 minutes
\nCooking time:<\/strong> 45 minutes
\nTotal time:<\/strong> 1 hour & 10 minutes<\/p>\n

Category:<\/strong> Lunch Recipes, Meat Dishes, Salad Recipes, German Cuisine
\nOur Recipe Rating:<\/strong>
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\"Munich

Munich Potato Salad with Sausages<\/p><\/div>\n

\"Munich

Munich Potato Salad with Sausages<\/p><\/div>\n

Ingredients for 4 servings<\/span>:<\/strong><\/p>\n

    \n
  • 1 kilogram waxy potatoes<\/li>\n
  • 8 Vienna sausages<\/span><\/li>\n
  • 200 milliliters vegetable stock<\/span><\/li>\n
  • 3 – 4 scallions<\/span><\/li>\n
  • \u00bd bunch chives<\/span><\/li>\n
  • 1 tablespoon grainy mustard<\/span><\/li>\n
  • 3 tablespoon white wine vinegar<\/li>\n
  • 5 tablespoon oil<\/li>\n
  • 1 teaspoon caraway seeds<\/li>\n
  • Salt & pepper<\/li>\n<\/ul>\n

    Kitchen Helper\/Gadgets:<\/strong><\/p>\n

      \n
    • Pot with lid to cook the potatoes<\/li>\n
    • Colander<\/li>\n
    • Mixing bowl\/Salad bowl<\/li>\n
    • knife to peel potatoes<\/li>\n
    • Pot with lid to heat up the Vienna sausages<\/li>\n
    • Small bowl + whisk to stir together the dressing<\/li>\n
    • Pot to boil up the stock<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      In a large pot cover the potatoes unpeeled with water. Add 1 teaspoon caraway seeds and a good pinch of salt, then bring to a boil and allow to cook for about 20 minutes with the lid closed and reduced heat.<\/p>\n

      Cut the scallions into fine rings. Cut the chives into very fine rolls & set aside a few chives for garnish. Give 1 tablespoon of grainy mustard, 3 tablespoons of white wine vinegar, 5 tablespoons of oil and a good pinch of salt & pepper into a small bowl and use a whisk to mix a dressing, then set aside.<\/p>\n

      …for the potato salad:<\/em><\/p>\n

      After the cooking time, drain the potatoes using a colander, refresh them with cold water and then peel off the skin immediately. Cut the peeled potatoes into slices with a knife and transfer them into a large salad bowl.<\/p>\n

      Pour 200 milliliters of vegetable stock into a saucepan, bring to a boil and pour the hot stock over the potato slices. In addition, add the prepared dressing, the spring onions & the chive rolls, then carefully stir together everything.<\/p>\n

      Allow the potato salad to marinade for about 30 minutes, then right before serving season with salt and pepper to taste.<\/p>\n

      …for the Vienna Sausages:<\/em><\/p>\n

      Place the sausages in a large pot, cover them with water and heat up with the lid closed. Just before boiling up remove the pot from the stove and allow the sausages to chill in the hot water until serving. Serve the Munich potato salad along with 2 sausages & garnish with some chives. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n