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Potato Sausage Salad Recipe

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5 from 86 reviews

A classic German-inspired Potato Sausage Salad combining tender waxy potatoes with a tangy mustard-mayo dressing, crunchy pickled cucumbers, and red onions, served alongside warm bockwurst sausages for a hearty and satisfying meal.

Ingredients

Salad Base

  • 800 g waxy potatoes, peeled and sliced
  • 1 medium red onion, finely chopped
  • 3 medium pickled cucumbers, diced
  • 2 spring onions, cut into thin rings

Dressing

  • 4 tablespoons white wine vinegar
  • 6 tablespoons mayonnaise
  • 1 tablespoon medium-hot mustard
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste

Side

  • 4 bockwurst sausages, cooked and served warm

Instructions

  1. Cook the potatoes: Cook the potato slices in a large pot of salted water for about 20–25 minutes until tender. Drain them, let them steam off slightly, and transfer them while still warm into a large bowl.
  2. Prepare the ingredients: Finely chop the red onion, dice the pickled cucumbers, and cut the spring onions into thin rings. Distribute all evenly over the warm potatoes in the bowl.
  3. Prepare the dressing: In a small bowl, thoroughly mix the mayonnaise, medium-hot mustard, white wine vinegar, sugar, salt, and freshly ground black pepper until smooth and well combined.
  4. Mix the salad: Pour the dressing evenly over the warm potato mixture and gently fold everything together to coat the potatoes without breaking them apart, ensuring the flavors meld nicely.
  5. Serve the sausages: Warm the bockwurst sausages in hot water for about 5 minutes, then serve them alongside the potato salad for a complete, hearty meal.

Notes

  • Use waxy potatoes as they hold their shape better in the salad.
  • Adjust the mustard quantity according to your spice preference.
  • Serve the salad warm or at room temperature for the best flavor.
  • Bockwurst sausages can be substituted with other mild-flavored sausages if desired.
  • The salad can be refrigerated for up to 1 day but is best enjoyed fresh.