Ingredients with Measurements:
- 4 bratwurst sausages
- 4 medium-sized potatoes, peeled and cubed
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped dill pickles
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Grill or grill pan for cooking bratwurst
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until tender. Drain and set aside to cool.
2. Heat the grill or grill pan over medium-high heat. Grill the bratwurst sausages until browned and cooked through, about 10-12 minutes. Set aside to cool.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Add the cooled potatoes, chopped red onion, celery, dill pickles, and parsley to the mixing bowl. Toss to combine.
5. Slice the cooled bratwurst sausages into bite-sized pieces and add them to the mixing bowl. Toss gently to combine.
6. Serve the bratwurst and potato salad immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 470
- Total fat: 32g
- Saturated fat: 10g
- Cholesterol: 70mg
- Sodium: 890mg
- Total carbohydrates: 29g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 16g
Substitutions for ingredients:
- You can use any type of sausage instead of bratwurst.
- Red potatoes or Yukon gold potatoes can be used instead of regular potatoes.
- Green onions can be substituted for red onions.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped hard-boiled eggs to the salad for extra protein.
- Add sliced cherry tomatoes for a pop of color and flavor.
- Use different types of mustard, such as honey mustard or whole-grain mustard, for a different flavor profile.
Tips and tricks:
- Be sure to let the potatoes and bratwurst cool before adding them to the salad.
- You can make the salad ahead of time and store it in the refrigerator until ready to serve.
- If you don't have a grill or grill pan, you can cook the bratwurst in a skillet on the stove.
Storage instructions:
- Store leftover bratwurst and potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad can be served cold or at room temperature. If you prefer it warm, you can microwave it for a few seconds or heat it in a skillet on the stove.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped parsley or dill pickles.
Pairings:
- This salad pairs well with a cold beer or a glass of white wine.
Suggested side dishes:
- Serve with a side of grilled vegetables, such as zucchini or bell peppers.
- A side of crusty bread or rolls would also be a great addition.
Troubleshooting advice:
- If the salad seems dry, you can add additional mayonnaise or sour cream to the dressing.
Food safety advice:
- Be sure to cook the bratwurst sausages to an internal temperature of 160°F to ensure they are fully cooked and safe to eat.
Food history:
- Bratwurst is a type of German sausage that is typically made from pork and seasoned with spices such as nutmeg and caraway.
Flavor profiles:
- This salad has a tangy and creamy dressing that pairs well with the savory bratwurst and tender potatoes.
Serving suggestions:
- Serve this salad as a main dish for lunch or dinner, or as a side dish for a barbecue or picnic.
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Region: German