 Grilled Bratwurst German Potato Salad
Makes 6 to 8 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Grilled Bratwurst German Potato Salad
|
|
|
|
Ingredients
|
|
4
|
medium baking potatoes
|
|
1
|
package BOB EVANS® Bratwurst (approximately 5 links)
|
|
1
|
cup red wine vinegar
|
|
1/2
|
cup vegetable oil
|
|
1
|
small yellow onion, chopped
|
|
2
|
tablespoons chopped fresh chives
|
|
2
|
teaspoons Dijon mustard
|
|
1
|
clove garlic, minced
|
|
1/2
|
teaspoon salt
|
|
1/4
|
teaspoon freshly cracked black pepper
|
|
4
|
to 5 dashes hot pepper sauce
|
|
1
|
small cucumber, thinly sliced
|
|
|
|
|
|
|
|
|
|
Prepare grill for medium coals. Cook unpeeled potatoes in 4 quarts boiling water just until tender. Drain, peel and cut into 1/8-inch slices. Place in large bowl. Precook sausage 10 minutes in 2 quarts gently boiling water. Meanwhile, combine vinegar, oil, onion, chives, mustard, garlic, salt, black pepper and hot pepper sauce in small bowl; mix well. Remove bratwurst from water; grill until well browned. Cut bratwurst diagonally into 1/2-inch slices and add to bowl with potatoes. Pour vinegar mixture over potatoes and bratwurst. Add cucumber; toss gently to mix. Serve warm or cold. Refrigerate leftovers.
|
|
|
|
© Bob Evans®
|
|
|
|
|
|
Printed
from fbnr.com
|
|
