Frankfurter & Potato Salad “Carneval”

Frankfurter Potato Salad Carneval
Würstchen und Kartoffelsalat 'Karneval'
Variation of a classic potato salad with blue cheese and marinated sun-dried tomatoes.
Course Entree, Salad
Cuisine Hesse
Region Hesse
Servings 4


  • 26 oz potatoes (1 pound 10 ounces), 800 g
  • 3 oz mild blue-vein cheese 80 g
  • 4 oz crème fraiche 100 g
  • 2 tbsp mayonnaise
  • 3 tbsp milk
  • 2 red onions
  • 8 pickled tomatoes
  • 2 tbsp capers
  • 1 head small lettuce e.g. Lollo Rosso
  • 1 jar Meica Deutschländer sausages 6 sausages, 330 g
  • 2 tbsp parsley


  • Wash the potatoes well and boil for approximately 20 minutes until throughly cooked,, drain and peel immediately, slice.
  • Remove the rind from the cheese, mash with a fork and mix into a smooth paste with crème fraîche, mayonnaise and milk.
  • Peel the onions and slice into rings. Drain tomatoes and capers and cut the tomatoes into strips. Wash the lettuce, split into leaves and arrange on a plate.
  • Mix the potatoes with the other salad ingredients, pour the blue cheese dressing over the top and mix carefully.
  • Warm the Deutschländer according to the instructions on the jar and serve to salad garnished with parsley.
Recipe courtesy of Meica


Preparation time: 60 minutes