In a larger pot filled with water add some salt and boil the potatoes in their skins until tender. Check their tenderness from time to time by poking them with a fork.
Peel the skins off the potatoes while they are still hot because it’s the easiest, and let them cool down to room temperature.
When cooled, dice the potatoes into 2 cm cubes.
Chop the green onions into 1 cm pieces.
In a larger bowl add the cubed potatoes, chopped green onions, mayonnaise, mustard, Sana and stir gently with a wooden spoon, carefully not to crumble the potatoes. And salt and freshly ground black pepper to taste.
Meanwhile (and if you are not a vegetarian) grill some German sausages. I used some bratwurst and some weisswurst.
I also grilled some mushrooms.
Serve the cold potato salad with the hot grilled sausages and some German pickles or sauerkraut.
Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
Let the pork marinade for 2-3 hours or best, overnight.
Melt a bit o butter in a frying pan and fry the pork slices on both sides for 2-3 minutes.
For the Semmelknödeln (dumplings):
Cut the bread rolls into cubes and salt them lightly.
Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
Peel the onion and chop it finely.
Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
Add the sauteed onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
In a saucepan, bring plenty of salted water to a boil.
Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall apart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes. If the test dumpling falls apart, knead a bit of flour in the dough.
For the cherry sauce:
Wash and stone the cherries.
Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
In a separate cup mix thoroughly together 1 tablespoon cornstarch with about a quarter cup of cold water.
Add it to the cherry pot and simmer further for a 2 minute or until the sauce thickens.
Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.