Bratty Potato Salad

Submitted by Lorac

"Grilled bratwurst adds a wonderful flavor to this potato and cucumber salad dressed with a tangy mustard vinegarette. I prefer the salad at room temperature but you can make it ahead and refrigerate."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 5 bratwursts
• 4 medium baking potatoes
• 236.59 ml red wine vinegar
• 118.29 ml vegetable oil
• 1 small sweet onion, chopped
• 29.58 ml chopped fresh chives
• 9.85 ml German mustard
• 1 clove garlic, minced
• 2.46 ml salt
• 1.23 ml freshly cracked black pepper
• 1 small cucumber, thinly sliced
• 29.58 ml chopped fresh dill

directions

1. Grill bratwurst over medium coals, cool to room temperature and slice 1/4 inch thick.
2. Cook potatoes in salted water until tender, peel and slice 1/8 inch thick.
3. Combine vinegar, oil, onion, chives, mustard, garlic, salt and pepper in a small bowl.
4. Place potatoes, bratwurst and cucumbers in a bowl, add dressing, toss to mix and sprinkle with fresh dill.

Reviews

[Daydream]

This is a delicious potato salad and the flavours blend beautifully. I particularly liked the dill. As an accompaniment to other dishes for a barbecue/grill/cook-out, there is plenty, but because I served it as a main dish with just a green salad alongside, I decided to increase the amount of potatoes. This worked well. Thanks for sharing this recipe.