Fall Harvest Recipe from Tanja Srebotnjak, ZC Director

Home-made Potato Salad with Vienna Sausages

Fall marks the return for heartier comfort foods in my family. One easy-to-make favorite is our home-made potato salad with Vienna sausages. Prep time is about 45min. Portion size is for four people. You need:

– 6 medium-sized potatoes

– 6 strips of bacon

– 2 medium-sized tomatoes

– 1 apple

– 4-5 pickles and some pickle juice

– salt and pepper for seasoning

– optional: 4 Vienna sausages

  1. Peel and boil the potatoes and set aside to cool.
  2. Cut the bacon into small strips or squares and fry crispy in a frying pan. Save the bacon fat.
  3. Cube the tomatoes, apple and pickles.
  4. Cut the now cooled potatoes into smaller chunks (slices or cubes depending on your preferences) and put them into a large bowl.
  5. Add the fried bacon to the potatoes and pour some of the still liquid bacon fat into the bowl as well.
  6. Stir well and then add the cut tomatoes, apple and pickles to the bowl. Stir everything and if the mix looks quite dry, add a 1/2-1 cup of pickle juice to give it some more moisture, which will be soaked up by the potatoes.
  7. Add salt and pepper as desired.
  8. It’s ready to eat but you can let it sit for another hour as well to let the flavors mix and come out more.

If you’d like to add more meat to this dish, we use Vienna sausages, preferably from a German butcher such as Schaller & Weber (available at Guido’s Market). Just heat them slowly in a pot with water (slow heating will help prevent them from cracking), and then serve with mustard (or ketchup) with the salad.  Add a green, mixed salad as a side and you’re good to go.