Ingredients

• 5 pounds Yukon gold potatoes
• 5 ounces yellow onions , diced
• 7 large eggs
• 4 Germans Wiener or Vienna sausages
• 7 ounces pickles
• 2 cups vegetable broth
• 1 cup pickle juice
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoons white sugar
• salt and freshly ground black pepper
• 1 cup mayonnaise
• 1 tablespoon chopped parsley
• pickles

Instructions

1. 1 Gather all ingredients.
2. 2 Add potatoes with skin on to a large pot; fill with enough water to cover potatoes completely. Bring to a boil, reduce heat to medium, and cook until potatoes are easily pierced with a fork, 20 to 30 minutes. Drain potatoes, but do not rinse. Peel potatoes when cool enough to handle, leaving them whole. Cover and refrigerate until ready to prepare the salad, ideally overnight.
3. 3 Heat a pot of water until boiling. Carefully drop in the cold eggs using a spoon and boil for 7 minutes and 22 seconds. Drain; pour cold water over eggs to stop the boiling process. Peel immediately under cold, running water, shells should come off easily. Let eggs cool; dice 5 eggs for salad, and cut 2 eggs into wedges for garnish; set aside.
4. 4 Meanwhile, slice potatoes 1/4-inch thick, and combine with diced onion in a large bowl.
5. 5 Combine diced pickles and Wiener sausages in a separate bowl.
6. 6 Stir broth, pickle juice, vinegar, and mustard together in a saucepan and bring to a boil. Add salt, pepper, and sugar to taste. Let cool slightly, then pour over potato-onion mixture and let marinate for 10 minutes. Fold in mayonnaise. Stir in diced egg and pickle mixture.
7. 7 Serve immediately or refrigerate until ready to serve. Garnish with egg wedges, pickle slices, and parsley before serving.

Nutrition per serving