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Salad with pickles and sausage

Salad with pickles and sausage

Made from everyday ingredients, a hearty snack, a treat any day! This salad with pickles and sausage is a simple dish from familiar, affordable ingredients. Serve it on its own or as a side — it earns its place on the holiday table too.

Anna

Recipe author

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Composition / ingredients

Servings:

Potatoes (boiled in their skins)

250

Semi-smoked sausage

100

Pickled cucumbers

100

Onion (red salad onion)

0.5

White wine vinegar

Vegetable oil

Whole-grain mustard

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 40 % 10 g

Carbohydrates 40 % 10 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a salad with pickles and sausage? Gather the ingredients. Boil the potatoes ahead of time — leftover potatoes from dinner are fine, the salad won't suffer for it. My sausage is semi-smoked, but ham or smoked pork loin would be delicious too. Use any vegetable oil you like the taste of. I used a red salad onion, but a regular onion works; mine is small, so use half of a large one.
Step 2:

Make the dressing. Use the same bowl you'll build the salad in. Peel and finely chop the onion. Pour the wine vinegar over it. Stir, mashing the onion lightly with a spoon. Wash, dry, and finely chop the parsley. Add it to the onion, along with the whole-grain mustard and the vegetable oil. Mix the dressing well.
Step 3:

Boil the potatoes. How do you cook potatoes in their skins? Put the clean potatoes in a pot of cold water and bring to a boil over high heat. Once it boils, lower the heat. Cook the potatoes for about 25 minutes at a gentle simmer. Test with the tip of a sharp knife — it should slide through easily. Drain the water, peel the potatoes carefully, and cut them into small sticks. Add them to the dressing.
Step 4:

Mix the potatoes with the dressing and let them cool in the bowl. This lets the potatoes soak up the sauce and turn more flavorful. Trim the ends off the pickles and cut them the same way as the potatoes. Add them to the salad.
Step 5:

Remove the casing from the sausage and cut it the same way — into sticks. Add the sausage to the salad.
Step 6:

Mix everything together in the bowl. You can add ground black pepper and salt if you like, though to me the sausage and pickles make it salty enough. Serve the salad after chilling it in the refrigerator for about an hour. Enjoy!

Potato salads are a European dish, most often found in German cuisine. As the name makes clear, the main ingredient is boiled potatoes — best cooked in their skins so they keep all their nutrients. Along with potatoes, the salad gets onion, pickles, bacon, salted fish, and so on, usually dressed with a flavorful vegetable oil, less often with mayonnaise. I love potato salads and make them often as a full meal for lunch or dinner. There are always potatoes in the house, and you can round them out with all sorts of ingredients. It seems like a simple salad, but there are countless versions of it — so by experimenting with the ingredients, you can make a new one every time.
The salad looks tidy and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for instance).
Root vegetables are best scrubbed with a brush or stiff sponge under running water.