Colorful potato salad with sausages

Name: Colorful potato salad with sausages
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 3 Spring onions; 1/8 l clear vegetable stock; 4 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 425 ml can of vegetable corn; 250 g Radishes; 100 g Iceberg lettuce; 1/2 bunch Dill; 1 package (200 g/ 4 pieces) low-calorie Vienna sausages; 2-3 TABLESPOONS Mustard; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
3 Spring onions
1/8 l clear vegetable stock
4 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 425 ml can of vegetable corn
250 g Radishes
100 g Iceberg lettuce
1/2 bunch Dill
1 package (200 g/ 4 pieces) low-calorie Vienna sausages
2-3 TABLESPOONS Mustard
7-10 Tbsp Parsley

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. In the meantime clean and wash spring onions and cut them into fine rings. Bring to the boil in a saucepan together with broth, stir in vinegar and oil and season with salt and pepper.
2
Drain the potatoes, rinse under cold water and peel the skin. Cut the potatoes into slices. Pour lukewarm sauce over the potatoes and let them simmer for about 20 minutes. Drain the corn on a sieve.
3
Clean and wash radishes and salad. Cut radishes into slices, salad into strips. Wash the dill, dab dry and chop except for a little to garnish. Mix corn, radishes, lettuce and dill into the potatoes and season with salt and pepper.
4
Let the sausages soak in hot water for 2-3 minutes. Arrange salad, sausages and a dash of mustard on 4 plates. Serve garnished with dill and parsley as desired.