Potato Salad with Field Greens

Ingredients

• 1 kg firm-cooked potatoes
• 1 onion
• 50 g pickled gherkins (1 gherkin)
• 300 ml broth (preferably meat broth)
• 4 tbsp white wine vinegar
• 2 tsp mild mustard
• Salt
• Pepper
• 4 tbsp rapeseed oil
• 8 Putenwiener (70 g each, 5% fat)
• 1 bunch chives
• 80 g field greens

Instructions

1. 1.

   Wash the potatoes and cook them with the peel in boiling water for 20-30 minutes, depending on their size, until they are not too soft.

2. 2.

   In the meantime, peel and finely dice the onion. Pat the gherkin dry and dice it as well.

3. 3.

   Drain the potatoes, rinse them thoroughly under cold running water for about 5 minutes to cool them down. Then peel them, slice them thinly diagonally and place them in a large bowl.

4. 4.

   Bring the broth and diced onion to a boil in a small saucepan. Remove from heat. Whisk in 3 tbsp vinegar, mustard, salt, pepper and oil.

5. 5.

   Pour the mixture still hot over the potatoes. Add the gherkin, mix everything gently and let it stand for at least 30 minutes.

6. 6.

   Heat water in a wide pot shortly before serving, but do not boil it. Heat the sausages gently on low heat for about 10 minutes.

7. 7.

   In the meantime, wash, shake dry and chop the chives into rings. Wash, spin dry and optionally tear the field greens into smaller pieces.

8. 8.

   Mix the field greens and chives into the potato salad. Season again with salt, pepper and remaining vinegar. Remove the sausages from the pot and serve them with the potato salad.