Hot Potato Wurst Salad - cooking recipe

Ingredients

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

Preparation

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