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Frankfurter with potato salad Recipe

German · Main course · 40 min total

A classic German-style meal featuring juicy frankfurters served with a tangy, warm potato salad. Perfect for a quick and satisfying dinner.

Ingredients

• 8 frankfurters
• 1 kg (2.2 lbs) waxy potatoes
• 1 small onion, finely chopped
• 1/4 cup white vinegar
• 1/4 cup vegetable oil
• 1/2 cup beef or vegetable broth
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender, about 20 minutes. Drain and let cool slightly, then peel and slice into 1/4-inch rounds.
2. While potatoes cook, bring a large pot of water to a gentle simmer. Add frankfurters and heat for 5-7 minutes until warmed through. Do not boil.
3. In a small bowl, whisk together vinegar, oil, broth, sugar, salt, and pepper to make the dressing.
4. In a large bowl, combine warm potato slices and chopped onion. Pour dressing over and toss gently. Let stand for 10 minutes to absorb flavors.
5. Stir in parsley. Serve frankfurters alongside the potato salad, with mustard if desired.

Tips

• For best flavor, serve potato salad warm, not hot.
• Add a dollop of German mustard for extra authenticity.
• Leftover potato salad can be refrigerated and served cold.

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