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Potato and Bierwurst Salad
(with mustard cream dressing)


24 ounces baby new potatoes, scrubbed and cut in half
1/2 small red onion, sliced thinly
3 tablespoons oil and vinegar salad dressing (see recipe below)*
1 dessert apple e.g. Jonagold
1 teaspoon fresh lemon juice
4 ounces cooked German Bierwurst, sliced thinly
2 German gherkins, chopped
3 tablespoons mayonnaise
1 tablespoon German mustard
2 tablespoons Quark or sour cream
1-2 tablespoons milk
a little chopped dill and fresh parsley
sea salt and freshly ground pepper


Boil the potatoes in salted water for 10-12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.

Add oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled. Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.

Beat the mayonnaise, mustard, Quark and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.

Serves 6.

Donated by Evelyn Gibson

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Last updated June 28, 2005