German salad

German salad

By
From
Encyclopedia of Food and Cookery
Serves
4

A meal in itself, great for lunches and weekend suppers.

Ingredients

Quantity Ingredient
4 potatoes
2 continental frankfurts
250g polish kielbasa or kransky sausage
4 ripe tomatoes, peeled and cut into wedges
1/4 small cabbage, finely shredded

Dressing

Quantity Ingredient
1 tablespoon red wine vinegar
1/2 teaspoon sugar
pinch salt
pinch nutmeg
1 large garlic clove, crushed
1 tablespoon german or french mustard
4 tablespoons salad oil
1 tablespoon chives, snipped
1 tablespoon parsley, chopped

Method

  1. Boil potatoes in their skins. To make dressing, mix together vinegar, sugar, salt, nutmeg, garlic and mustard. Gradually beat in oil, then stir in chives and parsley. Drain potatoes and peel when cool enough to handle. Cut into cubes, place in a large bowl, and pour dressing over while they are still warm.
  2. Cover frankfurts and kielbasa with cold water, bring to the boil and simmer for 3 minutes. Allow to cool in the water, then drain and skin. Cut frankfurts into diagonal slices and kielbasa into bite-size cubes. Add frankfurts, kielbasa, tomatoes and cabbage to bowl of potatoes, and mix lightly together with your hands. Taste and adjust seasoning.
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