Follow these steps for perfect results
new potatoes
halved
chicken stock cubes
frankfurters
sliced on the diagonal
olive oil
scallions
sliced on the diagonal
fresh chives
chopped
yogurt
mayonnaise
coarse grain mustard
olive oil
cider vinegar
Halve the new potatoes.
Place potatoes in a saucepan and cover with salted water.
Bring the water to a boil.
Add chicken stock cubes to the boiling water.
Cook over medium heat for 10-15 minutes, or until potatoes are tender.
Drain the potatoes.
Cool the potatoes in cold water.
Drain the potatoes again.
Slice the frankfurters diagonally.
Heat olive oil in a frying pan over medium heat.
Fry the frankfurters for 5 minutes, turning occasionally.
Slice the scallions diagonally.
Chop fresh chives.
Prepare the salad dressing.
In a bowl, mix yogurt, mayonnaise, coarse grain mustard, olive oil, and cider vinegar.
In a large bowl, combine potatoes, scallions, and frankfurters.
Pour dressing over the potato mixture.
Mix all ingredients together until well combined.
Garnish with chopped fresh chives before serving.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Use different types of sausage for variety.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Serve in a bowl, garnished with fresh chives.
Serve as a side dish at a barbecue.
Pair with a grilled chicken or fish.
Serve with crusty bread.
Crisp and refreshing, complements the flavors of the salad.
Discover the story behind this recipe
Popular side dish at picnics and barbecues.
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