New Potato and Bierwurst Salad with Mustard Cream Dressing

Bierwurst and New Potato Salad
A new potato salad with the flavors of apple, lemon, German sausages, pickles, and dill in a creamy dressing.
Course Salad
Keyword Oktoberfest


  • 24 ounces baby new potatoes scrubbed and cut in half
  • 1/2 small red onion sliced thinly
  • 1 dessert apple such as 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
  • 1-2 tablespoons milk
  • a little chopped dill and fresh parsley
  • sea salt and freshly ground pepper

For the Oil and Vinegar Salad Dressing:

  • 4 ounces rapeseed or vegetable oil
  • 4 ounces olive oil
  • 4 ounces German white wine or German apple vinegar or half of each
  • 1/2 teaspoon sea salt
  • 1 teaspoon German mustard
  • 1 teaspoon German honey optional
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon freshly ground pepper


  • Boil the potatoes in salted water for 10 to 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 3 tbsp 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.

For the Oil and Vinegar Salad Dressing:

  • Whisk together all ingredients. Store refrigerated in sealed jar. Whisk again just before serving.
  • This dressing is a good all-purpose recipe for green leaf, potato, pasta and mixed vegetable salads.
Recipe courtesy of Roz Denny, Modern German Cooking