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Bratty Potato Salad

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“Grilled bratwurst adds a wonderful flavor to this potato and cucumber salad dressed with a tangy mustard vinegarette. I prefer the salad at room temperature but you can make it ahead and refrigerate.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Grill bratwurst over medium coals, cool to room temperature and slice 1/4 inch thick.
  2. Cook potatoes in salted water until tender, peel and slice 1/8 inch thick.
  3. Combine vinegar, oil, onion, chives, mustard, garlic, salt and pepper in a small bowl.
  4. Place potatoes, bratwurst and cucumbers in a bowl, add dressing, toss to mix and sprinkle with fresh dill.

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