Grandma’s Potato Salad with Wienerli

Grandma's Best

Herdöpfelsalat mit Wienerli, the way my grandma made it: creamy, with real full fat mayo and a splash of stock in the dressing. I forgot to film the dressing in the video, so here is the full recipe.

• Serves 4
• 45 minutes

Watch the video on Instagram →

The real mayo

At home we only ever had light mayo. At my grandma's it was the real thing, and Herdöpfelsalat mit Wienerli was the dish she served it with. That's still the only way I eat Wienerli.

Two things matter: peel the potatoes while they are warm, and never let the Wienerli boil.

The recipe

Ingredients

• Salad

• 1 kg waxy potatoes (festkochend)
• 2 spring onions, finely sliced
• 1 bunch chives, finely chopped
• 8 Wienerli, 2 per person, more if you are hungry
• Mayonnaise, to serve

• Dressing

• 5 tbsp mayonnaise
• 4 tbsp vinegar
• 4 tbsp olive oil
• 1 tbsp mustard
• Garlic powder
• Aromat (Swiss seasoning)
• Salt, to taste
• 100 ml light bouillon

How to make it

1. Start with the potatoes: boil them in their skins for about 30 minutes, until tender.
2. While they cook, mix all the dressing ingredients so the dressing has time to sit.
3. Before you start peeling, put the Wienerli into hot water, between 70 and 90 °C. It must not boil, otherwise they burst. My grandma used the potato water.
4. Peel the potatoes while they are still warm and cut them into bite-sized pieces. Add them straight to the dressing.
5. Add the spring onion and the chives, keeping some chives back for garnish. If the salad needs it, add a little more bouillon, ideally warm. Mix well.
6. Serve as soon as the Wienerli are ready, with the rest of the chives on top and mayonnaise on the side.

Peel them warm. Warm potatoes soak up the dressing, cold ones don't. Slightly warm is also the best way to eat it.

Never boil the Wienerli. Hot water is enough, boiling water splits the skin.