Zubereitung

1. 1

   The day before, wash the potatoes thoroughly and cook them in their skins in salted water until a knife slides in easily. Drain them, let them steam off briefly and chill them overnight.

2. 2

   Lower the eggs into boiling water and hard-boil them until white and yolk are completely set. Rinse them under cold water, peel them and leave them to cool.

3. 3

   Peel the cold potatoes and cut them into thin slices.

4. 4

   Finely dice the onion, dice the gherkins small, peel and core the apple and dice it too. Cut the eggs into small dice.

5. 5

   For the dressing, stir the mayonnaise, natural yoghurt, gherkin brine, medium-hot mustard, sugar, salt and pepper until smooth.

6. 6

   Carefully fold the potato slices, onion, gherkins, apple and eggs into the dressing. Cover and leave the salad to develop at room temperature.

7. 7

   Lay the frankfurters in hot water that is no longer boiling and let them stand until they are heated right through.

8. 8

   Season the salad again with salt and pepper, scatter the snipped chives over it and serve it with the hot frankfurters.