Potato Salad with Vegetables and Vienna Sausages

Ingredients

• 600 g waxy potatoes
• 1 onion
• 2 EL sunflower oil
• 250 ml vegetable broth
• 0.5 bunch radishes
• 0.5 cucumber
• 6 cocktail tomatoes
• 4 EL white wine vinegar
• Salt
• pepper (ground)
• sugar
• 1 EL chopped herbs (e.g., parsley)
• 4 pairs Vienna sausages

Instructions

1. 1.

   Wash potatoes and steam for about 30-40 minutes depending on size. Peel and finely dice the onion.

2. 2.

   Sauté the onion in hot oil in a pot, pour in broth, bring to a boil, then turn off heat and cover for about 10 minutes. Mix the onion-broth liquid with vinegar and season with salt, pepper, and sugar.

3. 3.

   Wash, trim, and slice radishes thinly. Peel cucumber and shave into thin slices. Cut tomatoes into 5 mm thick rounds. Peel potatoes and cut into thin slices. Combine with the hot onion-vinegar broth and let stand for 20 minutes. Before serving, fold in cucumber, tomato, and radish slices. Arrange on plates with sausages (cold or warm as desired) and sprinkle with herbs.

4. 4.

   Serve immediately or chill before serving.