Hot Potato Wurst Salad
A hearty and flavorful potato salad with sliced wurst, perfect for casual gatherings or weeknight dinners, combining tender potatoes with savory sausages and a tangy dressing.
Ingredients
- 6 to 8 medium, thin skinned potatoes (about 2 1/2 lb.) ⓘ
- boiling water ⓘ
- 1 Tbsp. salad oil ⓘ
- 2 large knackwurst (about 10 oz.) ⓘ
- 2 large bratwurst (about 12 oz.) ⓘ
- 4 tsp. all-purpose flour ⓘ
- 4 tsp. sugar
- 1 tsp. salt ⓘ
- 1 tsp. dry mustard ⓘ
- 1 tsp. celery seed
- 2/3 c. chicken broth
- 1/3 c. white wine vinegar ⓘ
- 1/4 c. finely chopped parsley ⓘ
Instructions
- Place potatoes in 1-inch boiling water; cover and cook just until tender when pierced, about 30 minutes.
- Drain the potatoes and let them cool.
- When cool, peel and slice the potatoes.
- Remove casings from the knackwurst and bratwurst, then cut the wursts into 1/2-inch slices.
- In a saucepan, heat salad oil over medium heat.
- Sprinkle the flour, sugar, salt, dry mustard, and celery seed into the oil, stirring constantly to make a roux.
- Gradually add chicken broth and white wine vinegar, stirring until the mixture thickens.
- Add the sliced wurst to the sauce and cook until heated through.
- Combine the sliced potatoes with the wurst and sauce mixture.
- Sprinkle with finely chopped parsley before serving.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or sour cream after thickening. If you prefer a lighter version, substitute the knackwurst and bratwurst with turkey sausages or plant-based sausages. To enhance flavor, include diced onions or bell peppers when making the roux. Ensure potatoes are not overcooked to maintain their texture in the salad.
Serving Suggestions
Serve this hearty salad warm or at room temperature, garnished with extra parsley for freshness. It pairs beautifully with crusty bread or a simple green salad. For a complete meal, consider serving alongside Chicken Creole With Chile Cream Sauce or a light soup like Quick Broccoli Soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a microwave or stovetop, adding a splash of chicken broth to prevent drying out. If using the stovetop, heat on low and stir gently until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Potato Wurst Salad contains roughly 1129 calories, with 13g protein, 120g carbohydrates, and 68g fat. It is an excellent source of vitamin C (66% of the Daily Value), potassium (61% of the Daily Value), and dietary fiber (44% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2148mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of sausages in this recipe?
Absolutely! Feel free to substitute the knackwurst and bratwurst with your favorite sausages, such as chicken or turkey sausages for a lighter option. Just ensure they are fully cooked before adding them to the sauce.
What can I do if I don't have white wine vinegar?
If you don't have white wine vinegar, you can substitute it with apple cider vinegar or a mixture of lemon juice and water for a similar tang. Adjust the quantity to taste, as some alternatives may be stronger in flavor.
How can I make this salad vegetarian?
To make this salad vegetarian, replace the wursts with plant-based sausages or roasted vegetables for added flavor. You can also enhance the dish with chickpeas or lentils for protein while maintaining a delicious taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).