Potato Salad with Bratwursts

Authentic German Recipe: Potato Salad with Bratwursts

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Potato salad is a classic dish that is loved by many for its creamy texture and delicious flavor. This recipe takes the traditional potato salad to the next level by adding bratwursts for a savory twist. The combination of tender potatoes, crispy bratwursts, and a tangy dressing makes this dish a crowd-pleaser at any gathering.

History

Potato salad has been a popular dish for centuries, with variations found in many different cultures around the world. The addition of bratwursts to potato salad is a modern twist that adds a hearty and flavorful element to the dish. This recipe combines the best of both worlds, creating a delicious and satisfying meal that is perfect for any occasion.

Ingredients

Salad

16 small new potatoes, scrubbed
salt
1 tbsp dried tarragon
2 bratwursts (precooked or fresh pork, veal or turkey)
2 medium spanish onions cut into 0.5-in dice
1.33 cup petite frozen peas
1.33 cup small-diced carrots
2 tbsp peanut oil
4 large green onions, thinly sliced

Dressing

6 tbsp cider vinegar
6 tbsp beer (can be leftover)
2 tbsp light brown sugar
1 tbsp dijon mustard
0.5 tsp dried tarragon
0.5 tsp salt
0.5 tsp coarse cracked black pepper
boston lettuce leaves for serving

How to prepare

Salad

Put potatoes in a 3 qt (2.84 liter) pot and cover with water.
Add salt and tarragon. If using, add fresh bratwursts.
Bring to a boil.
Boil, uncovered, until potatoes are almost tender but still firm.
Add onions, peas, and carrots. Cook for 1 minute longer.
Drain the contents of the pot using a large, fine strainer.
When the potatoes are cool enough to handle, cut them in half.
Split the cooked or precooked brats lengthwise, then slice them into 0.5 inch thick slices.
Heat oil in a 10-inch non-stick skillet over medium-high heat. When hot, add the sliced brats.
Cook until well browned, about 3 minutes, stirring often. Use a slotted spoon to transfer the brats to a 2 qt (1.89 liter) mixing bowl.
Add the potatoes to the skillet, cut side down. Cook until browned, about 2 minutes.
Use a slotted spoon to transfer them to the bowl along with the sliced green onions and the remaining vegetables in the strainer.
Toss gently to combine.

Dressing

Add all ingredients to any fat remaining in the skillet. Stir well.
Heat through but do not boil.
Pour the dressing over the salad. Toss gently to combine. Adjust the seasoning.
The salad can be served immediately or refrigerated for up to 1 day. If refrigerated, toss gently to mix the ingredients and adjust the seasoning.
It can be served at room temperature or warm.
If serving warm, reheat gently in a non-stick skillet or in a microwave oven on medium power (50%) until warm, not hot.
Arrange lettuce leaves on a serving plate and mound the potato salad on top.
Alternatively, the salad can be served in shallow soup plates (omit lettuce).

Variations

For a vegetarian version, you can omit the bratwursts and add grilled tofu or tempeh instead.
You can also add other vegetables to the salad, such as bell peppers, cherry tomatoes, or cucumbers, for added color and flavor.
To make the salad more spicy, you can add a dash of hot sauce or red pepper flakes to the dressing.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are just tender but still firm, as they will continue to cook slightly when mixed with the dressing.

- Browning the bratwursts before adding them to the salad adds a delicious crispy texture and enhances their flavor.

- Adjust the seasoning of the dressing to suit your taste preferences, adding more salt, pepper, or vinegar as needed.

- For a creamier potato salad, you can add a dollop of mayonnaise or Greek yogurt to the dressing.

Serving Suggestions

This potato salad with bratwursts can be served as a main dish or as a side dish alongside grilled meats or seafood. It pairs well with a crisp green salad or a side of steamed vegetables.

Cooking Techniques

Boiling the potatoes until just tender ensures that they are not overcooked and mushy.

- Browning the bratwursts in a skillet adds a crispy texture and enhances their flavor.

- Mixing the dressing separately before adding it to the salad ensures that it is evenly distributed and coats all the ingredients.

Ingredient Substitutions

You can use regular pork bratwursts instead of turkey bratwursts for a richer flavor.

- If you don't have tarragon, you can use dried thyme or rosemary as a substitute.

- Olive oil can be used instead of peanut oil for a different flavor profile.

Make Ahead Tips

You can prepare the salad and dressing ahead of time and refrigerate them separately. Mix them together just before serving to keep the salad fresh and crisp.

- Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the potato salad on a bed of lettuce leaves for a fresh and colorful presentation. - Garnish the salad with chopped fresh herbs, such as parsley or chives, for a pop of color and flavor. - Arrange the salad in a decorative serving bowl or platter for a more elegant presentation.

Pairing Recommendations

This potato salad with bratwursts pairs well with a cold beer or a glass of white wine, such as a crisp Sauvignon Blanc or a light Pinot Grigio.

- For a non-alcoholic option, you can serve the salad with a refreshing iced tea or lemonade.

Storage and Reheating Instructions

Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat the salad, gently warm it in a non-stick skillet or in the microwave on medium power until heated through. Be careful not to overheat it, as the potatoes may become mushy.

Nutrition Information

Calories per serving

290

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 5g

- Sugars: 7g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 30%

- Calcium: 4%

- Iron: 15%

Alergens

Contains: None

Summary

This potato salad with bratwursts is a balanced meal that provides a good source of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

This potato salad with bratwursts is a delicious and satisfying dish that is perfect for any occasion. With its hearty ingredients and flavorful dressing, it is sure to be a hit with family and friends. Whether served as a main dish or a side dish, this recipe is a crowd-pleaser that will leave everyone asking for seconds. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage on the outskirts of town. Martha was an excellent cook, and whenever I visited her, she always had a new and delicious recipe to share with me.

That day, Martha was in the kitchen, bustling about and preparing a feast for us to enjoy. The tantalizing aroma of grilled bratwursts filled the air, making my mouth water. I watched as Martha expertly grilled the sausages to perfection, the sizzling sound music to my ears.

As she cooked, Martha regaled me with stories of her travels and the different cuisines she had sampled along the way. She spoke of a potato salad she had tried in Germany, where the bratwursts were served alongside the creamy and flavorful dish. I was intrigued and eager to learn more.

After the bratwursts were cooked to a beautiful golden brown, Martha turned her attention to the potato salad. She peeled and diced the potatoes, boiled them until they were tender, and then mixed them with a tangy dressing made from mayonnaise, mustard, and vinegar. She added in some crunchy celery, sweet pickles, and hard-boiled eggs, creating a colorful and delicious salad that was the perfect accompaniment to the bratwursts.

I watched in awe as Martha put the finishing touches on the dish, sprinkling it with fresh herbs and a dash of paprika for a burst of flavor. She plated up the potato salad and bratwursts, and we sat down to enjoy our meal together.

With the first bite, I knew that this recipe was something special. The creamy potato salad paired perfectly with the savory bratwursts, creating a harmony of flavors that danced on my taste buds. I savored every bite, feeling grateful to have such a wonderful friend who was willing to share her culinary secrets with me.

After our meal, I asked Martha for the recipe so that I could recreate it at home. She happily obliged, writing down the ingredients and instructions for me to follow. I thanked her profusely and promised to make the dish for my family soon.

And make it I did. I gathered the ingredients and set to work in my own kitchen, following Martha's recipe to the letter. As the potatoes boiled and the bratwursts sizzled on the grill, I felt a sense of pride and excitement knowing that I was about to create something truly delicious.

When the dish was finally finished, I plated it up and called my family to the table. Their eyes lit up at the sight and smell of the potato salad with bratwursts, and I knew that I had hit the mark. We dug in, savoring each bite and enjoying the meal together.

From that day on, Martha's recipe for potato salad with bratwursts became a staple in our household. It was a dish that brought us together, filling our bellies and our hearts with warmth and joy. And every time I made it, I thought of my dear friend Martha and the wonderful memories we had shared in her cozy little cottage on that warm summer day.