New Potato and Bierwurst Salad with Mustard Cream Dressing
Elevate your next gathering with this hearty and flavorful New Potato and Bierwurst Salad with Mustard Cream Dressing. A delightful fusion of tender new potatoes, savory bierwurst slices, and aromatic red onion comes to life with a velvety dressing made from sour cream, Dijon mustard, whole-grain mustard, and a splash of white wine vinegar. Fresh herbs like parsley and dill add a vibrant, refreshing touch, while the creamy, tangy dressing binds everything together for a dish bursting with texture and bold flavors. Perfect as a side for picnics, barbecues, or casual dinners, this salad is easy to prepare and tastes even better after chilling, allowing the robust flavors to meld beautifully. Indulgent, refreshing, and brimming with German-inspired charm, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 lb small new potatoes
- 8 oz bierwurst (sliced into bite-sized pieces)
- 0.5 red onion (thinly sliced)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp fresh dill (chopped)
- 0.5 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
Instructions
Wash the new potatoes thoroughly. Place them in a large pot, cover with water, and add a pinch of salt.
Bring the potatoes to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and let them cool slightly. Once cooled, cut them into halves or quarters, depending on their size.
In a large mixing bowl, combine the sliced bierwurst, cooked potatoes, thinly sliced red onion, chopped parsley, and chopped dill.
In a separate small bowl, make the mustard cream dressing. Combine the sour cream, Dijon mustard, whole-grain mustard, white wine vinegar, olive oil, salt, and black pepper. Whisk until smooth and creamy.
Pour the dressing over the potato and bierwurst mixture. Gently toss to coat all the ingredients evenly.
Taste the salad and adjust the seasoning as needed. Add more salt, pepper, or a splash of white wine vinegar if desired.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a gentle toss and garnish with additional parsley or dill if desired.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2456 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
