Swiss Sausage Salad, Pasta Salad, Potato Salad

Swiss sausage salad: I love eating it, especially the "Swiss sausage salad" version. I also really enjoy the Bavarian version, which is made with Regensburger sausage.

Ingredients for 2-3 servings:

• 400g Lyonnais sausage
• 150g Emmental cheese
• 5 pickled gherkins
• 2 small red onions
• Apple cider vinegar
• Rapeseed oil
• Apple juice
• Salt, pepper, sugar
• Medium-hot mustard

Preparation:

First, finely slice the onions into half rings. In a bowl, combine 5 tablespoons of rapeseed oil, 2 tablespoons of apple cider vinegar, a little pickle liquid, and a good splash of apple juice. Then add the onions, a little mustard, salt, pepper, and a pinch of sugar, and mix well. Cut the Emmental cheese into thin strips and combine them in the bowl. Then cut the Lyonnais sausage and the pickled gherkins into thin strips and combine everything in the bowl. I let the sausage salad rest in the fridge for another 20 minutes, mix it again, and serve it with a thick slice of bread, fresh from the bakery.

Pasta salad: Always a favorite for a barbecue or with Vienna sausages. This pasta salad should be eaten the same day it's made, as the pasta absorbs the liquid. It won't taste fresh the next day.

Ingredients:

• 250g small spiral pasta (I also like to use small macaroni)
• 2 medium onions
• 5-6 pickled gherkins
• 10-12 small cherry tomatoes
• 250g cold cuts of meat sausage
• 150g cold cuts of Emmental cheese
• 1 small can of peas
• 2 hard-boiled eggs
• 1 cup of natural yogurt
• 200ml evaporated milk 7.5%
• 100ml tartar sauce
• 1 tbsp. mustard
• 1 tsp. lemon juice
• Salt and pepper

Preparation:

Cook the pasta. Chop the onions, pickles, sausage, cheese, and tomatoes and place them in a bowl. Add the cooled peas and pasta and mix everything together. Then add the tartar sauce, yogurt, mustard, condensed milk, and lemon juice and mix thoroughly. Season with salt and pepper. Finally, dice the eggs and carefully mix in.

Potato salad: No BBQ or party is complete without it, and the differences between northern and southern Germany are striking, especially when it comes to the dressing. In the north, mayonnaise, yogurt, pickles, etc. are used, while in the south, broth is used. In Swabia, you'll also often find a version of potato and cucumber salad (with cucumber).

Ingredients:

• 1 kg waxy potatoes
• 2 large onions
• 200 ml vegetable or meat broth
• Rapeseed oil
• Mustard
• Salt
• White pepper
• Chives for garnishing

Preparation:

Boil the potatoes with their skins on in plenty of salted water for 20-25 minutes. Then drain and let cool until lukewarm. While the potatoes are cooking, finely dice the onions and sauté them in a little oil. Meanwhile, bring the broth to a boil. Place the onions, 4 tablespoons of rapeseed oil, 4 tablespoons of vinegar, salt, and pepper in a bowl and mix well. Peel the potatoes while still lukewarm, slice them, and add them to the bowl. Add 2/3 of the stock and mix everything gently. If the salad is too dry, add the remaining stock. Season to taste, then let it rest for 30 minutes, mix again, and garnish with the chopped chives.