Bratwurst Potato Salad

How to Make Bratwurst Potato Salad

1. 1

   Step 1: Boil the potatoes until tender

   Place halved baby potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt, bring to a boil, then reduce heat and simmer until potatoes are just tender when pierced with a fork, about 12–15 minutes. Drain and let sit covered to steam-dry while you prepare the other components.

   For this step

   • 1 1/2 lbBaby potatoes (red or Yukon), halved
   • 1 tsp salt + 1/2 tsp pepperKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Brown the bratwurst

   While the potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bratwurst and brown on all sides, turning occasionally, about 6–8 minutes total; they do not need to be fully cooked through at this point. Transfer sausages to a cutting board and slice into 1/2-inch rounds once cool enough to handle.

   For this step

   • 4 linksBratwurst links
   • 2 tbspOlive oil
   
3. 3

   Step 3: Sauté the onion in the same skillet

   Reduce heat to medium and add the sliced onion to the skillet with any rendered bratwurst juices; sauté until soft and lightly caramelized, about 5 minutes. Use a splash of broth or a teaspoon of oil if the pan is dry to prevent burning. Scrape up browned bits from the pan — they add flavor to the dressing.

   For this step

   • 1 mediumYellow onion, thinly sliced
   
4. 4

   Step 4: Make the warm mustard‑vinegar dressing

   To the skillet with onions, add the apple cider vinegar, Dijon mustard and chicken broth, stirring to combine and deglaze the pan. Simmer the mixture for 1–2 minutes to meld flavors and reduce slightly, then taste and season with more kosher salt and freshly ground black pepper as needed. Remove from heat when the dressing is warm and slightly syrupy.

   For this step

   • 1/3 cupApple cider vinegar
   • 2 tbspDijon mustard
   • 1/4 cupLow-sodium chicken broth
   
5. 5

   Step 5: Toss potatoes, bratwurst and dressing

   Add the drained potatoes and sliced bratwurst to the skillet or a large bowl and pour the warm dressing and onions over them. Gently toss to coat, making sure the potatoes absorb some of the warm dressing; if the salad has cooled, return the pan to low heat just until everything is warmed through, about 2 minutes. Adjust seasoning with additional salt or vinegar if desired.
   
6. 6

   Step 6: Finish and serve warm

   Stir in the chopped fresh parsley to brighten the salad and give a final toss. Serve the potato salad warm on its own as a main course or alongside mustard, pickles, and crusty bread for a full German-inspired meal.

   For this step

   • 1/4 cupFresh parsley, chopped
   

1. Place halved baby potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt, bring to a boil, then reduce heat and simmer until potatoes are just tender when pierced with a fork, about 12–15 minutes. Drain and let sit covered to steam-dry while you prepare the other components.
2. While the potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bratwurst and brown on all sides, turning occasionally, about 6–8 minutes total; they do not need to be fully cooked through at this point. Transfer sausages to a cutting board and slice into 1/2-inch rounds once cool enough to handle.
3. Reduce heat to medium and add the sliced onion to the skillet with any rendered bratwurst juices; sauté until soft and lightly caramelized, about 5 minutes. Use a splash of broth or a teaspoon of oil if the pan is dry to prevent burning. Scrape up browned bits from the pan — they add flavor to the dressing.
4. To the skillet with onions, add the apple cider vinegar, Dijon mustard and chicken broth, stirring to combine and deglaze the pan. Simmer the mixture for 1–2 minutes to meld flavors and reduce slightly, then taste and season with more kosher salt and freshly ground black pepper as needed. Remove from heat when the dressing is warm and slightly syrupy.
5. Add the drained potatoes and sliced bratwurst to the skillet or a large bowl and pour the warm dressing and onions over them. Gently toss to coat, making sure the potatoes absorb some of the warm dressing; if the salad has cooled, return the pan to low heat just until everything is warmed through, about 2 minutes. Adjust seasoning with additional salt or vinegar if desired.
6. Stir in the chopped fresh parsley to brighten the salad and give a final toss. Serve the potato salad warm on its own as a main course or alongside mustard, pickles, and crusty bread for a full German-inspired meal.