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Categories:
potatoes chicken frankfurters olive oil scallions fresh chives yogurt mayonnaise coarse grain mustard olive oil cider vinegar
Viewed: 75 - Published at: 2 years agoIngredients
- 2 14 lbs new potatoes, halved
- 2 chicken stock cubes
- 12 ounces frankfurters, sliced on the diagonal (or bockwurst or knackwurst)
- 1 tablespoon olive oil
- 4 scallions, sliced on the diagonal
- chopped fresh chives, to garnish
- 2 tablespoons yogurt
- 4 tablespoons mayonnaise
- 1 tablespoon coarse grain mustard
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
Method
- Put the potatoes into a saucepan of salted water and bring to the boil.
- When boiling, add the stock cubes and cook over a medium heat for 10-15 minutes, until tender.
- Drain and cool in cold water.
- Drain again.
- Meanwhile, fry the frankfurters in the olive oil over a medium heat for 5 minutes, turning occasionally.
- Make the dressing for the salad.
- Mix all the ingredients together.
- Pop the potatoes into a bowl, add the scallions, frankfurters and mix with the dressing.
- Sprinkle with the chopped chives to serve.
