Directions
- Wash the potatoes thoroughly. Place them in a pot of cold, salted water and bring to a boil. Cook until tender but firm, about 15–20 minutes depending on size. Drain, let cool slightly, peel if desired, and cut into bite-sized cubes.
- While the potatoes cook, lightly sauté the Frankfurt sausages in a skillet over medium heat for 3–4 minutes until slightly browned. Slice them into bite-sized pieces and set aside.
- Dice the tomatoes, slice the gherkins, chop the spring onion, and halve the black olives. Place all vegetables in a large mixing bowl.
- Add the cooled, cubed potatoes and sliced sausages to the bowl. Toss gently to combine the ingredients evenly.
- In a small bowl, mix the mayonnaise and mustard until smooth. Taste and adjust salt if needed.
- Pour the dressing over the potato and vegetable mixture. Gently fold everything together until evenly coated, being careful not to mash the potatoes.
- Refrigerate for at least 15–20 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Recipe Details
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Difficulty: Easy
Category: Salads
Variations & Substitutions
- Swap Frankfurt sausages for cooked bratwurst, smoked chicken sausage, or vegetarian sausages for different flavors.
- Add diced celery or bell peppers for extra crunch.
- Replace mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Include a splash of apple cider vinegar to enhance brightness and balance richness.
Serving Suggestions
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