Potato Salad with Frankfurters Recipe
This German-style potato salad with frankfurters is a hearty dish that often appears at parties and family gatherings. It combines potatoes, cucumbers, eggs and thin sausages in a delicate, slightly mustardy dressing. It’s somewhere between a salad and a simple cold main course.
German potato salad with frankfurters combines the qualities of a solid main course and a convenient party dish that can be served straight from the bowl. A delicate, slightly mustardy dressing coats the potatoes, eggs and thin sausages, creating a filling dish with a distinctly savory, picnic-style character. It’s more than just a salad – it’s a complete meal that tastes great even when served cold.
Chef's tips
Boil the potatoes in their skins and peel them only after they’ve cooled slightly – they hold their shape better and don’t fall apart in the salad. Mix the dressing separately and add it to the still slightly warm potatoes so they absorb the flavor of the mustard and seasonings better. Add the frankfurters at the end, sliced, so they don’t dominate the salad and every bite has similar proportions of ingredients.
How to serve
This is a great dish for house parties, New Year’s Eve or a match night – you can put the bowl on the table next to bread and pickles and let everyone help themselves. Light beer, cider or non-alcoholic lemonade all go well with the salad if you’re planning a family gathering. It also works well as a chilled lunchbox meal for work: just add a piece of bread and a few cherry tomatoes.
Ingredients
- potatoes waxy, salad potatoes - 700 g
- frankfurter sausage thin - 4 piece
- egg hard-boiled - 3 piece
- pickled cucumber medium - 3 piece
- spring onion with green tops - 3 piece
- mayonnaise - 4 tablespoon
- plain yogurt thick - 3 tablespoon
- mustard mild - 1 tablespoon
- pickle brine from pickled cucumbers - 1 tablespoon
- salt to taste
- black pepper to taste
- chives chopped, extra - 2 tablespoon
Preparation
- Wash the potatoes and cook them in their skins in salted water for 15–20 minutes, until tender but not falling apart. Drain, cool slightly, peel and cut into large cubes.
- Hard-boil the eggs (about 9–10 minutes from the moment the water boils), rinse in cold water, peel and cut into cubes.
- Cut the pickled cucumbers into small cubes. Slice the spring onion and green tops into thin rings.
- Pour boiling water over the frankfurters for 3–4 minutes to heat them through, then remove, cool and slice.
- In a large bowl, mix the mayonnaise, yogurt, mustard, pickle brine, a pinch of salt and pepper until you have a smooth dressing.
- Add the potatoes, eggs, cucumbers, spring onion and frankfurters to the dressing. Gently mix so as not to crush the potatoes.
- Finally, sprinkle with chopped chives and toss very lightly once more. Chill in the fridge for at least 30 minutes so the flavors can meld.
Storage
The salad keeps well in the fridge for up to 2 days. Store it covered and stir gently before serving, loosening the dressing with a little yogurt or milk if needed. It also travels well for a few hours, so you can pack it for a picnic or a car trip.
