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Our German potato salad

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We didn't have the right pickles to make Aunt Imme's German potato salad so we came up with this version, which we had all the ingredients for.

It was great! We used sausage instead of the usual bacon (cause that's what we had on hand). It would have been great with bacon too (duh). Would also be nice served with fresh parsley. We served it with fresh lettuce - a great warm weather meal! I'm sure it would be possible to do a veggie version too - with no meat, just cooking the onions in oil.

[The toddler ate some plain sausage, boiled potatoes with butter, and as much chopped up pickle as we would allow her.]

1 small onion, diced
1/4 cup plus 1 Tbsp white vinegar
1 Tbsp oil
2 tablespoons water
2 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
About 1 lb potatoes
2 small sweet and sour pickles
3 small, organic gluten-free pork sausages
About 1/2 a head of lettuce

Boil potatoes until soft. Set aside. Cook sausages on medium heat in a cast-iron skillet, turning frequently until they're firm and cooked through. Remove sausages from pan. Keep on medium heat. Add 1 Tbsp of vinegar to pan and scrape like a madman to remove all the tasty sausage goodness. Add oil and onions to pan. Saute until onions are soft. Add 1/4 cup vinegar, water, sugar, salt and pepper. Bring to a boil, then remove from heat. Cut potatoes into chunks and put in bowl. Add dressing from skillet to potatoes. Chop up sausages and add to potatoes. Mix well. Season to taste. Wash lettuce, rip it up and dress it with some olive oil. Place lettuce on plate, then scoop some potato salad over it.
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