Fried potato salad with cervelat sausages

Preparation/cooking time: ca. 25m

For 4 Personen

Nutritional Information

Contains 699 Kcal, 38g Protein, 24g Carbohydrates, 48g Fat


  • 4 tbsp. white balsamic vinegar
  • 1 tsp. coarse-grain mustard
  • 4 tbsp. olive oil
  • 1 tbsp. marjoram leaves
  • 1 dl fat-free vegetable bouillon, kalt
  • 600 g waxy potatoes
  • salt and pepper to taste
  • clarified butter zum Braten
  • a little pepper
  • 0.5 tsp. salt
  • 2 cervelat sausage
  • 300 g strongly flavoured Emmentaler
  • 1 slicing (nostrano) cucumber
  • 1 red onion

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  • In a bowl, combine the mustard, balsamic, oil, stock and marjoram, season.
  • Cut the potatoes into approx. 5 mm slices. Heat the clarified butter in a non-stick frying pan, fry the potatoes over a medium heat for 10-15 mins. until golden, season. Peel the shrimps, slice them crossways and slice the Emmental into little sticks. Halve the cucumber, remove the seeds, thinly slice and slice the onion into rings. Add all the ingredients to the sauce with the hot potatoes, mix well.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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