Potato salad from birgit

Name: potato salad from birgit
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: kg solid potatoes cleaned up; 400 g beef sausage tin 400 g, drained; 170 g sweet and sour cocktail grubs pot a 340 g; 3 broken bunch onion; 3 el White wine vinegar; 175 g mayonnaise with yogurt jar of 350 ml

Family recipe from the mother of Birgit's grandmother from Germany. A meal salad with potatoes, beef sausages and spring onions.

Ingredients

Directions

Boil the potatoes in the peel in water with salt in 20 min. Just done. Cooking in the shell provides a soft structure of the potato. In the meantime, cut the sausage into small pieces.
In the meantime, cut the sausage into small pieces. Halve the pickles and the spring onion in length and cut them into small pieces.
Drain the potatoes and let them cool slightly. Peel off the peel and cut into thin slices. Mix with the frankfurters, pickles, 2 spring onions, vinegar and mayonnaise. Season with pepper and salt.
Leave covered with cling film in the fridge for at least 1 hour so that the flavors can withdraw.
Mix the rest of the spring onion with the salad.
Serving tip: You can also cut the potatoes into small cubes and mix them with the rest of the ingredients. So you can easily roll bread from the salad with an ice cream spoon.
Or spoon the salad into a large bowl and place it upside down on a plate or dish. Remove the bowl and sprinkle some spring onions over the bread roll salad.