Lunch · German
German potato salad with frankfurters
Swabian-style warm potato salad dressed with broth, vinegar and mustard, served with frankfurters.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 plates- 500 g new potatoes
- 150 ml beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp sunflower oil
- 1 tsp Dijon mustard
- 1 tsp sugar
- 60 g onion, finely diced
- 100 g cucumber, thinly sliced
- 5 g fresh chives, snipped
- 200 g beef frankfurters
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Boil the potatoes in their skins for 18 to 20 minutes, until tender. Drain, peel while warm if you like, and slice.
Bring the broth, vinegar, sugar, onion, salt and pepper to a simmer for 2 minutes, then whisk in the mustard and oil.
Pour the warm dressing over the potatoes, add the cucumber and fold gently. Leave for 10 minutes to soak up the dressing.
Heat the frankfurters in simmering water for 5 minutes. Serve beside the salad, scattered with chives.