This German Potato Salad with Bratwurst has a tangy, mustardy broth, sliced bratwurst tucked into every bite, and a shower of fresh chives on top. Once you try this potato salad you will never go back to the mayonnaise version again.
The bratwurst brings satisfying smokiness and richness, and a drizzle of olive oil right at the end rounds everything out beautifully. It is fantastic served warm, but it is equally wonderful at room temperature, making it a brilliant dish for entertaining, outdoor dinners, or any meal where you want to get ahead.
Helpful Tips
- Peel the potatoes while still warm: Sliding the skins off after boiling is much easier than trying to peel cold potatoes, and it also means the potatoes will absorb the hot broth more readily when you add them to the pan. Let them cool just enough to handle comfortably.
- Slice the potatoes, don’t cube them: The larger surface area of sliced potatoes lets the broth soak in much more effectively, giving you that classic silky, coated texture that makes German potato salad so distinctive. Aim for slices that are about a quarter-inch thick so they hold together but still absorb the dressing.
- Do not skip the resting hour: It might be tempting to stir everything together and serve right away, but that hour with the lid on is when all the magic happens. The potatoes become fully saturated with the tangy, mustardy broth, and the whole dish develops a cohesive, restaurant-quality flavor and texture that you simply cannot rush.
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German Potato Salad with Bratwurst
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes
- 1 cup veggie stock
- 1 small onion finely diced
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mustard Wurstkuchl a German owned mustard brand based in Portland, Oregon
- 2 bratwurst sausages cooked and sliced
- 1 tablespoon olive oil
- 2 tablespoons chopped chives
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Season the water with salt and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork tender.
- Drain the potatoes and let cool until you can handle them to remove the peels. Then slice the potatoes.
- In a large pan, combine the veggie stock, onions, vinegar, salt and pepper. Bring to a boil, then turn off the heat.
- Add the mustard and whisk it in. Add the potatoes.
- Cover the pot and let it sit for one hour to absorb the sauce. When you remove the lid, it should have a silky texture.
- Add the bratwurst, olive oil, and chives. Stir and serve.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.