Landjäger Sausage and Potato Salad (Dairy-Free)
A hearty and flavorful salad with Landjäger sausage, potatoes, and a tangy vinaigrette dressing.
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Ingredients
- about 225 g Landjäger sausage
- about 680 g Red potatoes
- 1/2 medium Red onion
- 1/2 cup Dill pickles
- 2 tablespoons Fresh dill
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the about 680 g Red potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly for about 10 minutes.
- 2While the potatoes are cooling, slice the about 225 g Landjäger sausage into about 0.64 cm thick rounds. Thinly slice the 1/2 medium Red onion. Chop the 1/2 cup Dill pickles and the 2 tablespoons Fresh dill.
- 3Once the potatoes are cool enough to handle, cut them into bite-sized pieces, about 2.5 cm cubes. Place the cut potatoes in a large bowl.
- 4Add the sliced about 225 g Landjäger sausage, sliced 1/2 medium Red onion, chopped 1/2 cup Dill pickles, and chopped 2 tablespoons Fresh dill to the bowl with the potatoes.
- 5In a small bowl, whisk together the 3 tablespoons Olive oil, 2 tablespoons Red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon Salt, and 1/4 teaspoon Black pepper until well combined.
- 6Pour the dressing over the ingredients in the large bowl. Gently toss everything together until well combined. Serve the salad warm or chilled.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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