What are your favorite salads? / Day

Classic potato salad with sausage

These are my favorite lettuce of youth – studying in Germany in different ways. One of the popular combinations of serving classic potato salads is with a sausage – this time smoked beef hot dogs, but can also be with bumps, sardics, hunter sausages and so on!

Cooking time: 40 minutes (with all potato cooking)

Complexity: not hard

Quantity: 1 serving (big!)

Components

• 8 Small Young Potatoes
• 2 medium pickles 2 tbsp. k. sour cream
• 2 tbsp. k. mayonnaise
• 1-2 tsp. Diepron mustard (quantity to taste)
• Salt, pepper to taste 1 tbsp. k. pickle
• 1 to 2 sausages fried in a pan

Potato salads are varied by liking – they can also be combined with eggs, smoked fish or chicken, and can be added to fresh or pickled onions, radishes, rucola, celery stalks and other benefits that taste.

Cooking

1. Potatoes are boiled in salt water, cooled and cut into about half a centimeter thick slices.

2. The pickles are cut lengthwise in half and cut into thinner slices than potatoes.

3. Potato and cucumber slices are placed in a salad bowl, add cream, mayonnaise and mustard (may also be less than the specified amount), salt and pepper, and capers.

4. Mix everything thoroughly, adjust the taste, and – ready! Serve with small sliced ​​cheesecakes and fried sausages.

Fresh new cabbage salad

Always with lunch outside the house in a canteen or bistro, fresh cabbage salads are those with the most disappointing, right? Especially in the new cabbage season, when cabbage leaves are still soft and nice. Here’s my recipe for inspiration to cook them at home!

Cooking time: 10 minutes

Complexity: Simple, just grate!

Quantity: 2 servings

Components

• ½ small new cabbage heads
• dill
• We make
• 3 tbsp. k. Vegetable oils with a neutral taste of 1-2 tbsp. k. Freshly squeezed lemon juice a little apple vinegar (to taste)
• salt and sugar to taste

Lemon juice and vinegar are better added to the sauce until the real combination of flavors reaches! In a separate dish, it will be easier and the gaps will also be easier to repair than adding everything to the salad at once.

Cooking

1. Grated cabbage on the classic coarse grater – will meet quite finely grated. If you want to be more coarsely, you can use another grater or hack cabbage with a knife in the desired structure.

2. Detail dill and stir in grated cabbage.

3. Mix the oil separately with lemon juice and vinegar, salt and sugar – it is best to do in a small bowl or jar, which can be screwed in and shake comfortably so that all ingredients mix well. Adjust the taste after your pleasure.

4. Add the oil sauce to the cabbage, stir thoroughly, allow to brew slightly, mix again. Ready!