Potato Salad with Sausages

Ingredients

• 1.5 kg waxy potatoes
• Salt
• 500 g carrots
• 2 onions
• 7 tbsp rapeseed oil
• 850 ml classic vegetable broth
• 140 g corn (canned; drained weight)
• 250 g Peas (frozen)
• 3 tbsp white wine vinegar
• 1 tsp raw cane sugar
• 2 tbsp mustard
• Pepper
• 500 g turkey sausages (10 pieces)
• 2 bunches chives

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 25 minutes. Meanwhile, peel, wash, and slice carrots; peel and finely chop onions.

2. 2.

   Heat 2 tablespoons rapeseed oil in a pot, sauté carrots and onions. Add vegetable broth and simmer covered over medium heat for 20 minutes until al dente.

3. 3.

   During cooking, drain corn in a sieve. Five minutes before the end of the cooking time, add corn with peas to the carrots and continue cooking.

4. 4.

   Stir vinegar, sugar, mustard, salt, and pepper into the vegetables. Drain potatoes, rinse under cold water, and peel.

5. 5.

   While still warm, slice potatoes and place them in a large bowl. Add cooked vegetables with their cooking liquid. Gently mix everything and let rest for 1 hour.

6. 6.

   Heat water in a wide pot but do not boil. Warm turkey sausages in the hot water.

7. 7.

   Add remaining oil to the salad, season with salt and pepper. Wash chives, cut into ribbons, and sprinkle over the potato salad. Serve with sausages.