Gabrielle's Summer Potato Salad

During the summer months, we like to switch up our authentic German Potato salad recipe with a refreshing, cold, tangy version. All the credit for this recipe belongs to Gabrielle, who is authentically German but likes to put a twist on classic recipes from time to time.

Ingredients

• 2 Pounds of potatoes cooked as directed (critical cooking directions in directions below, this is a big deal in our salad)

• 2 smoked bratwurst sausages, or 2 smoked cheddar brats, or 2 landjaeger sausages; cubed 

• 1 onion cubed (white or red, your choice!)

• 2 eggs hardboiled and also cubed

• 2 large or 4 small Baby Dill Pickles, cubed (we like the gherkins)

• 1 medium size apple (peeled, cored and cubed)

• 2 cups of mayonnaise (we didn't say it was healthy, we said it was delicious) 

• 1/2 cup of vinegar (Seasoned Rice or Salata)

• 1/4 cup of milk

• 1 teaspoon of salt

• Pepper to taste

• Chopped parsely for added taste and style 

Directions

• Place unpeeled potatoes in a large enough pot, with at least 3 inches of space to the top of the pot; add cold water to an inch above the potatoes.

• Place lid on the pot, and bring to a boil. Turn down the heat to a simmer for about 15 to 20 minutes, depending on the size of the potatoes. The potatoes should be firm (not falling apart) and nice and tender when stabbed with a steak knife. 

• Drain off all water, and let the potatoes cool for about 5 minutes. 

• If you want "True" German potato salad, peel the potatos when they're still warm with a paring knife. If you wait, you'll double your mess and your workload. 

• Let peeled potatoes cool.

• Combine all of the above ingredients in a large bowl. Add potatoes and gently mix. 

• Store in refrigerator and pull out 1/2 hour before serving 

• Season to taste.

Pro Tip: Potatoes are a funny animal. They like to soak up the seasonings, so it's always good to taste before serving