Getaway: Rhine River

Chef Rachel Hargrove | German Potato Salad with Bratwurst Recipe

Rhine | 6–8 tasting portions

Ingredients

• Yukon Gold potatoes — 2 lb / 900 g
• Bacon — 6 oz / 170 g, chopped
• Yellow onion — 1 small, finely diced
• Apple cider vinegar — ⅓ cup / 80 ml
• Chicken stock — ⅓ cup / 80 ml
• Whole-grain German mustard — 1 tbsp, plus more to serve
• Dijon mustard — 1 tbsp
• Sugar — 1 tsp
• Fresh parsley — 2 tbsp, chopped
• Fresh chives — 1 tbsp, chopped
• Salt and black pepper — To taste
• German bratwurst — 4 links
• Caramelized onions — ½ cup
• Cornichons — For garnish

Method

1. Place whole potatoes in salted cold water. Bring to a gentle simmer and cook until just tender. Drain, cool until easy to handle, then slice about ¼ inch thick.
2. Cook bacon in a skillet until lightly crisp. Remove bacon, leaving about 2 tbsp fat. Cook diced onion in the fat until translucent.
3. Add vinegar, stock, both mustards and sugar. Bring briefly to a simmer, then pour the warm dressing over warm potatoes.
4. Fold gently so the potatoes absorb the dressing without breaking. Fold in bacon, parsley and chives; season with salt and pepper.
5. Cook bratwurst in a skillet or grill until fully cooked and browned. Rest briefly, then slice on a diagonal.
6. Serve potato salad topped with bratwurst. Finish with caramelized onion, mustard, cornichons, parsley and chives.

To serve: Serve warm or at room temperature.