Warm Potato Salad With Knackwurst
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Boil potatoes in salted water for 10 minutes or until tender. Drain and place in a large bowl.
Score knackwurst on both sides. Heat olive oil in a frying pan over medium heat. Cook knackwurst for 5 minutes or until browned and hot in the centre. Slice and add to potatoes with pickles.
Combine mayonnaise, sour cream and zest, and pour over the potato mixture. Toss to combine.
Add eggs and season with salt and pepper. Serve warm or at room temperature with dill sprigs.
1 kg pink eye or desiree potatoes, scrubbed, cut into 2.5 cm pieces
3 knackwurst, or hot-smoked frankfurters such as kransky
2 tsp olive oil
6 dill pickles, chopped
200 g whole egg mayonnaise
200 g sour cream
½ lemon, zested
3 medium-boiled eggs, peeled, quartered
dill sprigs, to serve
Adicionado por: Natália Martins
Consultada: 1539 X
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