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Ingredients
1 Teaspoon German or Dijon mustard
2 Tablespoons olive oil
3 Tablespoons wine vinegar
3 Tablespoons cold beef stock
1 Teaspoon sugar
1/2 Teaspoon salt
1/8 Teaspoon cracked black pepper
1 Pound precooked knockwurst
1 Medium onion, cut into thin rings
1 Medium boiled potato, diced
1 Hard cooked egg
2 Dill pickles, thin sliced
Lettuce leaves
Instructions
Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and whisk well and set aside. Peel and slice the precooked knockwurst into strips. Place knockwurst, onion, potato, and pickle in a large bowl. Pour dressing over salad and toss gently; refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce leaves with a side of rye bread.