Kartoffelsalat mit Radieschen
Potato Salad with Radishes
by Ralph Kratzer
- 1kg medium-sized potatoes
- 200g onions
- 300ml vegetable stock
- 2 tbsp medium hot mustard
- 300g cooked sausages (e.g. Frankfurter or Bockwurst)
- 2 bunches medium-sized radishes
- 1 packet of cress
- 8 tbsp oil
- 6 tbsp white wine vinegar
- A pinch of sugar
- Salt, pepper
Boil the potatoes about 20-25 minutes in lightly salted water until tender, then peel and slice them while still hot.
Pour stock and onions over the potatoes. Season with salt, pepper, sugar and mustard to taste. Allow to cool tossing occasionally.
Slice the sausages. Thinly slice the radishes and chop some of the leaves.
Blend oil and vinegar, sausages, radishes and leaves under the potatoes.
Garnish with cress and serve either as a stand-alone dish or as a side dish for any kind of roast.
Source: Bavarian Recipes