To make the Wurstsalat, combine the julienned sausage, dill pickles, red onion and grated apple in a bowl.
Mix the dressing by combining and stirring the mayonnaise, mustard, apple cider vinegar, olive oil, pickle juice, dill and parsley and salt and pepper.
Add the dressing to the other ingredients and fold until well combined.
Boil the potatoes until fork tender (do not allow to turn to mush).
Drain, rinse and place in a bowl.
Make the vinaigrette by mixing the grated garlic, mustard, olive oil, red wine vinegar, chopped dill and salt and pepper.
Pour the vinaigrette over the still warm potatoes. Taste and add more salt and pepper if needed.
Serve the Wurstsalat sandwiched between halved pretzel buns and with a side of the potatoes. Pair with Oktoberfest style beer/Marzen or another German lager.