New Potato and Bierwurst Salad with Mustard Cream Dressing

German potato salads are not just for serving at the cold table. There are many hot dishes that are complemented by a good potato salad. The most simple and sublime are freshly grilled meaty Bratwursts, complete with a nice dollop of German mustard. Here's a serving tip - don't serve potato salad straight from the fridge. It is best only lightly chilled so remove it a good half an hour before serving.

24 ounces baby new potatoes, scrubbed and cut in half
1/2 small red onion, sliced thinly
3 tablespoons oil and vinegar salad dressing (see recipe below)*
1 dessert apple (e.g. Jonagold )
1 teaspoon fresh lemon juice
4 ounces cooked German Bierwurst, sliced thinly
2 German gherkins, chopped
3 tablespoons mayonnaise
1 tablespoon German mustard
2 tablespoons Quark or sour cream
1 to 2 tablespoons milk
a little chopped dill and fresh parsley
sea salt and freshly ground pepper

Boil the potatoes in salted water for 10-12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.

Add oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled.

Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.

Beat the mayonnaise, mustard, Quark and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.

Servings: 6
From: Modern German Food by Roz Denny
Source: the German Agricultural Marketing Board