Bratty Potato Salad

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: 40 mins
• Serves: 4-6

Ingredients

• 5  bratwursts
• 4  medium baking potatoes
• 1  cup red wine vinegar
• 1⁄2 cup  vegetable oil
• 1  small sweet onion, chopped
• 2  tablespoons  chopped fresh chives
• 2  teaspoons German mustard
• 1  clove garlic, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  freshly cracked black pepper
• 1  small cucumber, thinly sliced
• 2  tablespoons  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.