Brat Dogs with Salt and Savour Sauerkraut and Mustard that Matters Potato Salad
By Lana Granfors
By Lana Granfors
Photos by Kara Stewart
If you’re looking for a delicious and easy summertime dinner menu, try this potato salad made with Mustard that Matters mustard, along with your favorite grilled brats. Top the brats using the same charcuterie-style mustard and certified organic Salt and Savour Garlic Dill Sauerkraut. This potato salad, prepared Mediterranean style, will not disappoint, nor will the flavorful Brat Dogs.
Pick up Mustard That Matters and the Salt and Savour Sauerkraut at Enjoy the Store and serve up this delightful and easy to prepare meal. Enjoy!
Brat Dogs with Salt and Savour Sauerkraut and Mustard That Matters Potato Salad
PREP TIME: 10 minutes
COOK TIME: 5-8 minutes
FINISH TIME: 10 minutes
TOTAL TIME: 25-28 minutes
Potato Salad Ingredients:
4 1⁄2 lbs. red potatoes, unpeeled, cut in half or equal size pieces
6 tsp. salt
3⁄4 cup chopped red onions
3⁄4 cup fresh chopped parsley
3⁄4 cup chopped dill
6 T capers
Mustard That Matters Vinaigrette Ingredients:
1 cup extra virgin olive oil
6 T white wine vinegar
6 tsp. Mustard That Matters Mustard
1 1⁄2 tsp. black pepper
3⁄4 tsp. ground coriander
STEP 1: Wash and dry potatoes. Slice potatoes as described above and place them in a pot. Fill with water to cover by about 1 inch. Bring this to a boil. Add salt and turn to simmer until potatoes are tender, about 5-8 minutes.
STEP 2: In the meantime, make the vinaigrette by adding the vinaigrette ingredients to a small bowl and whisk until well combined.
STEP 3: Once the potatoes are fork tender, remove from heat and drain well. Add the vinaigrette to the pot of drained potatoes while they are still warm. Add the chopped onions, herbs and capers. Toss to coat and let mixture sit for about 10 minutes, stirring gently a couple of times to allow the flavors to meld.
STEP 4: Transfer potatoes to a serving dish or bowl. Serve at room temperature.
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