German Potato Salad with Bratwurst

This German Potato Salad with Bratwurst is the kind of dish that makes everyone lean in for a closer look before they even pick up a fork. Unlike the mayo-based versions you might be used to, this one gets its depth from a warm, tangy broth of veggie stock, white wine vinegar, and whole grain mustard, making it lighter but absolutely packed with flavor.

This recipe is a total crowd-pleaser, and once you try it, you will completely understand why German potato salad has stood the test of time. Adding sliced bratwurst turns this from a side dish into a satisfying, full meal that works just as well at a backyard cookout as it does at a cozy weeknight dinner. And the one-hour rest time is where the magic happens, so do not rush it.

Helpful Tips

• Use Wurstkuchl or a whole grain German mustard: The mustard is the backbone of the dressing in this recipe, so quality really matters. Wurstkuchl, a German-owned mustard brand out of Portland, Oregon, brings an authentic flavor that makes this dish shine, but any coarse-ground German-style mustard will do a great job.
• Do not skip the resting time: Letting the potatoes sit covered in the sauce for a full hour is what gives this salad its signature silky texture. The potatoes absorb the broth as it cools, so pulling the lid off too early means missing out on that saucy, cohesive result.
• Peel while warm, slice before resting: The potatoes are much easier to peel while they are still warm, and slicing them before they go into the broth means more surface area for the sauce to cling to. Thicker slices hold up well and give you satisfying, hearty bites.

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German Potato Salad with Bratwurst

This German Potato Salad with Bratwurst is the kind of dish that makes everyone lean in for a closer look before they even pick up a fork.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Rest Time 1 hour hr

Total Time 1 hour hr 22 minutes mins

Course Salad

Cuisine German

Servings 8 Servings

Calories 146 kcal

Ingredients

  

1x2x3x

• 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

Calories: 146kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 450mgPotassium: 445mgFiber: 2gSugar: 2gVitamin A: 101IUVitamin C: 18mgCalcium: 22mgIron: 1mg

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