Warm Potato Salad
This salad recipe has been adapted slightly from a traditional warm German potato salad. As it's filling and substantial, you can have it as a main meal rather than as a side. Packed with bold flavours, you'll find this salad will satisfy.
Ingredients
- 1 kg potatoes, peeled and coarsely chopped
- 1 large carrot, peeled with ends cut
- 300 g Kransky sausage, chopped into rounds
- 4 Eggs, boiled, peeled and cut into slices
- 2 large dill cucumbers, coarsely diced
- 420 g canned peas, drained
- 1/4 cup dill, coarsely chopped
- 60 g baby spinach
Mayonnaise Dressing
- 1 tablespoon sour cream
- 3 tablespoons mayonnaise
- 3 teaspoon lemon juice, freshly squeezed
- 2 teaspoons horseradish cream, optional
- salt & pepper to taste
Instructions
- Cook the potato in a large saucepan of boiling water for 15 minutes or until tender. Drain well.
- Meanwhile, cook the Kransky sausage in a non-stick frying pan over medium heat, stirring occasionally, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.
- Cook the eggs in a saucepan of boiling water for 10 minutes for hard-boiled or until cooked to your liking. Cool the eggs under cold water, then peel. Using an egg slicer, chop into rounds.
- Place potato, sausage, egg, carrots, peas, dill cucumber, baby spinach and chopped dill in a bowl. Stir to combine.
- In a small bowl mix together mayonnaise, sour cream and lemon juice until combined. Add to the salad and gently mix through until ingredients are combined.
- Drizzle the creamy mayo over the potato mixture in the bowl and gently toss to combine. Serve while warm.
Notes
- Other optional ingredients include cooked bacon, baby capers, chopped fresh parsley and diced red onion.
- The horseradish cream is optional in the mayonnaise dressing but if you have this available, do add it in. This gives a bit of a bite to the dressing itself which goes really well with the potatoes.