Schwäbischer Kartoffelsalat mit Wiener Würstchen. Ein traditionelles Essen hier im Schwabenland

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being more nutritious.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Using water reduces sodium content.

oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be pricier.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

Start by peeling and dicing the potatoes.

Boil the diced potatoes in salted water until cooked.

While the potatoes are boiling, peel and dice the onions.

Prepare the broth by mixing the water with the instant broth in a pot and bring it to a boil.

Add the diced onions to the boiling broth to soften them slightly.

Once the potatoes are cooked, peel them while they are still warm, as they absorb the broth better this way.

Slice the warm potatoes into thin rounds.

In a separate container, mix the salt and black pepper into the olive oil.

Pour the olive oil mixture over the sliced potatoes.

Add the balsamic vinegar to the potatoes and stir gently to combine.

Pour the broth with the softened onions over the potato mixture and stir again to combine.

Heat the Wiener Würstchen in a pot of salted water, ensuring they do not burst during cooking.

Plate the potato salad first, then top with the heated sausages.

Garnish the dish with sliced tomatoes for presentation.

Cooking Techniques

Equipment Needed

Spice Level: