- 3 scallions, chopped
- 6 tablespoons olive oil
- 2 pounds Yukon Gold potatoes
- 8 Karl Ehmer Cooked Bratwurst
- 2 to 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
Preparation : Preheat the grill or broiler before preparing the sausages. Cut the potatoes in two-inch pieces, leave the skin on. Steam the potatoes until tender. While the potatoes are cooking, grill the Bratwurst in a warm oven until the potatoes are ready. Combine the oil and the vinegar in a small bowl and beat in the mustard to prepare the dressing. Place potatoes in a large bowl and while they are still hot, toss them gently in the dressing with the scallions. Season with salt and pepper to taste and serve with the Brats! Serves 8.