Potato Salad with Sausages
Potato Salad with Sausages - Junior's Favorite: This classic party hit can't miss at any children's gathering
Healthy, because
Even smarter
Nutritional values
The southern German version of the potato salad does without mayonnaise and is therefore much less fatty than the version with "mayo". Potatoes and carrots prevent acidity caused by sweets and are particularly stomach-friendly.
The mild, yet spicy and beautifully colourful filling is ideal for children's groups and children's birthdays. But adults also enjoy using it, for example at a barbecue or picnic.
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 40 mg |
Ingredients
- Ingredients
- 1 ½ kilograms waxy potatoes
- salt
- 500 grams carrots
- 2 onions
- 7 Tbsps Canola oil
- 850 milliliters Vegetable broth
- 140 grams Corn (canned; drained weight)
- 250 grams Peas (frozen)
- 3 Tbsps White vinegar
- 2 tsps sugar
- 2 Tbsps Mustard
- peppers
- 10 Turkey sausages (franks, each approximately 50 grams)
- 2 bunches Chives
Kitchen utensils
Preparation steps
Rinse potatoes and boil for 25 minutes in salted water. Meanwhile, rinse carrots, peel and cut into slices. Peel onions and cut into small pieces.
Heat 2 tablespoons canola oil in a pot, add carrots and onions and sauté. Add vegetable broth, cover, and cook over medium heat until al dente, about 20 minutes.
While the vegetables are cooking, drain the corn. 5 minutes before the end of cooking time, add the corn and peas to the carrots and mix well.
Stir vinegar, sugar, mustard into the vegetables and season with salt and pepper. Drain potatoes, rinse under cold water and peel.
While the potatoes are still warm, slice potatoes and place in a large bowl. Add the cooked vegetables along with the cooking liquid to the potatoes and mix gently. Allow to stand for 1 hour.
Heat water in a large pot to a simmer. Add the turkey sausages and return to a simmer. Do not boil.
Mix remaining oil into the potato salad and season with salt and pepper. Rinse chives and cut into thin rings. Sprinkle chives over the potato salad. Serve the salad with the sausages.
