Salads & Side Dishes
Potato salad with sausages
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Timing
- Active approx. 25 minutes
- Cooking/baking: 20-25 mins potatoes, 5-8 mins sausages
- Rest/cooling: 30 minutes
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 530 kcal
- Protein
- ≈ 17.2 g
- Carbohydrates
- ≈ 37.1 g
- Fat
- ≈ 33.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg waxy potatoes · ≈ 1200 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 250 ml broth · ≈ 250 g · Assumed quantity / reference product
Gemüsebrühe (X416243) - 4 tbsp vinegar · ≈ 60 g · Assumed quantity / reference product
Branntweinessig (R122000) - 3 tbsp oil · ≈ 40.95 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 tsp mustard · ≈ 5 g · Assumed quantity / reference product
Senf mittelscharf (R132000) - 12 Vienna sausages · ≈ 600 g · Assumed item weight × count; total amount
Wiener Würstchen (W211200) - ¼ tsp pepper · ≈ 0.625 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg waxy potatoes
- 1 onion
- 250 ml broth
- 4 tbsp vinegar
- 3 tbsp oil
- 1 tsp mustard
- 12 Vienna sausages
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Cook potatoes with skin on for 20-25 minutes, depending on size. Finely dice the onion, peel the potatoes while they are still warm and cut into slices.
- Bring the broth with onion to the boil once and let it steep for 3 minutes. Stir in vinegar, mustard, salt and pepper.
- Pour the warm marinade over the potatoes in portions. Let steep for 30 minutes; only then carefully fold in the oil.
- Heat the Viennese in hot, not boiling water for 5-8 minutes according to the instructions on the package and serve immediately with the potato salad.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
