There are two types of potato salads in Germany: those that are seasoned with a vinaigrette and those that they use a sauce mixture of mayonnaise and mustard. In this case I am going to give you the recipe of the second one that is the most popular outside the country, not in Germany itself where the preferences are very divided.
The recipe consists of cooked potatoes accompanied by chives, pickles and other minor ingredients and German sausages.
I will explain a little about sausages in Germany, where they are a complex issue and to describe it in detail would require a book of a thousand pages, at least. In general there are two great classes: the bratwurst and the brühwurst. The first are made with uncooked meat and are intended for frying, roasting or baking. Brühwurst (where brüh means scalded) contains cooked meat and therefore only needs to be heated in boiling water. The most known brühwurst is the Franfurter sausage. Another type of brühwurst would be the Wiener and the Weiss (completely white). For a brühwurst to be considered Frankfurt type, it must be cooked pork stuffed in sheep's gut and also slightly smoked. As you can see few of those found on the supermarket shelves would meet these premises.
INGREDIENTS (4 people):
6 large potatoes
4 brühwursts sausages (Viennese or Frankfurt)
1 fresh onion
6 chives
12 German pickles
Half glass of mayonnaise
2 tablespoons Dijon strong mustard (strong one, not the sweet one)
Salt
Peel the potatoes and cut them into regular sized cubes. Boil them until they are soft, ensuring that they do not break (I mean, not too soft).
Scald the sausages (that is, bring a pan with boiling water and then remove from heat to put the sausages in it for about 3 minutes).
Finely chop the onion (it can also be made with pickled onions if you like so) and pickles, as well as chives.
Drain the potatoes and let cool (although this salad can be eaten warm if desired). We put in a bowl and sprinkle over the vegetables that we have chopped and a little salt.
We cut the sausages and incorporate them too.
Finally we mix the mustard with the mayonnaise and pour it into the bowl. Carefully stir to mix all the ingredients so that everything is impregnated with sauce. Be careful not to break the potatoes.
