Potato-Kabanossi salad

Name: Potato-Kabanossi salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg small new potatoes; 250 g Kabanossi; 1 medium onion; 5 TABLESPOONS Oil; 1 knife tip Vegetable broth; 5 TABLESPOONS Vinegar (e.g. apple vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 3-4 Stem(s) Marjoram; 2 red peppers; 1⁄2 Lettuce (e.g. Batavia)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg small new potatoes
250 g Kabanossi
1 medium onion
5 TABLESPOONS Oil
1 knife tip Vegetable broth
5 TABLESPOONS Vinegar (e.g. apple vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
3-4 Stem(s) Marjoram
2 red peppers
1⁄2 Lettuce (e.g. Batavia)

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool.
2
Cut Kabanossi into slices. Peel and finely chop the onion. Heat oil in a coated pan. Fry the kabanossi in it. Fry the onion briefly. Stir in 150 ml water, stock and vinegar and bring to the boil briefly.
3
Season with salt and pepper. Remove from heat.
4
Cut the potatoes into slices and fold in the hot sausage and broth. Cover and leave to stand for about 1 hour.
5
Clean, wash and cut the spring onions into rings. Wash and finely chop the marjoram. Peppers clean, wash and cut into strips. Fold everything under the potatoes and let it steep again briefly.
6
Clean and wash the lettuce and pluck into bite-sized pieces. Mix with the potato salad. Season and arrange salad. Drink tip: beer.