Summary

Ingredients

• 1 ½ kg potato (s), small (e.g. triplets)
• 5 egg (s)
• 3 sausages, Viennese (alternatively meat sausage, hunting sausage)
• 1 small Jar pickled cucumber
• 1 cup crème fraîche (/2 cup is usually sufficient)
• Parsley, fresh smooth, chopped
• salt and pepper

For decoration:

• Tomatoes)
• Cucumber

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Instructions

1. Cook the jacket potatoes in the usual way, let them cool down a little and peel them.
2. Do not boil the eggs too hard (important for the aroma, 5 `is enough), quench and remove the shell.
3. Put a small cup of the cucumber juice and half a cup of water in a large bowl. Salt and pepper with it.
4. Now chop the pickles, sausages, potatoes and eggs and add them to the liquid.
5. Mix everything well with creme fraiche.
6. Finally, season well and don`t forget the parsley. These can also be used for decoration, as can a few tomato and / or cucumber slices.
7. We often enjoy this potato salad while it is still slightly warm. But of course it tastes even better if you let it sit for a few hours.