Hot Potato Wurst Salad

• 6 to 8 medium, thin skinned potatoes (about 2 1/2 lb.)
• boiling water
• 1 Tbsp. salad oil
• 2 large knackwurst (about 10 oz.)
• 2 large bratwurst (about 12 oz.)
• 4 tsp. all-purpose flour
• 4 tsp. sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. celery seed
• 2/3 c. regular strength chicken broth
• 1/3 c. white wine vinegar
• 1/4 c. finely chopped parsley
• 1 small red onion, sliced and separated into rings
• 1/2 c. sliced celery

1. Place potatoes in 1-inch boiling water; cover and cook just until tender when pierced (about 30 minutes).
2. Drain.
3. When cool, peel and slice potatoes.
4. Set aside.
5. Remove casings and cut wurst into 1/2-inch slices.

potatoes, boiling water, salad oil, knackwurst, allpurpose flour, sugar, salt, dry mustard, celery, regular strength chicken broth, white wine vinegar, parsley, red onion, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255599 (may not work)