Entree: Germany – Saarland – Saarländischer Kartoffelsalat mit Lyoner (Warm Saarland-style potato salad dressed with hot broth and slices of Lyoner sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

2 lb (900 g) unpeeled waxy potatoes, such as Yukon Gold
8 oz (225 g) Lyoner sausage, sliced about 1/4 inch thick (estimated edible portion: 225 g)
1 small onion, finely chopped
1/4 cup (60 ml) beef broth, heated until hot
2 tbsp (30 ml) white wine vinegar
2 tbsp (30 ml) vegetable oil
1 tsp (5 g) German-style mustard (estimated edible portion: 5 g)
1 tsp (4 g) sugar, optional
Salt and freshly ground black pepper, to taste
2 tbsp (6 g) fresh parsley, chopped
2 hard-boiled eggs, chopped, approximately 3.2 oz (90 g) total

Instructions

1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer until just tender when pierced, about 15–20 minutes, depending on their size.
2. Drain the potatoes and let them cool slightly. Peel them while still warm, then slice into rounds about 1/4 inch thick.
3. Heat the beef broth until hot but not boiling. In a small bowl, whisk together the hot broth, white wine vinegar, vegetable oil, mustard, and optional sugar. Season with salt and freshly ground black pepper.
4. Put the warm potato slices in a large mixing bowl. Add the chopped onion and pour the hot dressing over the potatoes. Gently toss to coat without breaking the slices.
5. Fold in the Lyoner sausage and chopped hard-boiled eggs. Taste and adjust the salt and pepper.
6. Sprinkle with chopped parsley. Let the salad rest for 10–15 minutes so the flavors meld, then serve warm or at room temperature.