Servings: 6
Enjoy Oktoberfest any time of the year with this easy combination of smoked sausage and warm potato salad. Fingerling potatoes have a firm texture that stands up well to the dressing, but feel free to swap in Yukon Golds or even red potatoes.
Ingredients
- 1-1/2 lb. fingerling potatoes
- 12 smoked bratwurst or other fully cooked smoked sausages
- 1/2 cup lower-salt chicken broth
- 3 Tbs. cider vinegar
- 1-1/2 Tbs. grainy mustard
- 2 packed tsp. brown sugar
- 3/4 tsp. caraway seeds
- 2 Tbs. olive oil
- 6 oz. baby kale (about 6 cups)
- 1/2 cup finely chopped sweet onion
- Kosher salt and freshly ground black pepper
Nutritional Information
- Calories (kcal) : 730
- Fat Calories (kcal): 490
- Fat (g): 55
- Saturated Fat (g): 18
- Polyunsaturated Fat (g): 5
- Monounsaturated Fat (g): 28
- Cholesterol (mg): 125
- Sodium (mg): 1850
- Carbohydrates (g): 30
- Fiber (g): 3
- Sugar (g): 3
- Protein (g): 28
Preparation
- Bring an inch of water to a boil over high heat in a large pot fitted with a steamer insert. Put the potatoes in the steamer basket, cover tightly, reduce the heat to medium, and cook until tender, 20 to 25 minutes.
- While the potatoes are steaming, grill or pan-sear the sausages according to package directions.
- Reserving the pot, drain the potatoes, and cut them crosswise into bite-size pieces. Transfer the potatoes to a large bowl.
- In the reserved pot, combine the broth, vinegar, mustard, sugar, and caraway. Bring to a boil over high heat, then remove from the heat and slowly whisk in the oil. Pour the dressing over the potatoes, and add the kale and onion. Season generously with salt and pepper, and toss gently with a silicone spatula. Let stand for a few minutes for the flavors to meld. Serve the warm salad with the sausages.
Ingredient Spotlight
-
IN THIS RECIPEBratwurst
-
IN THIS RECIPEFingerling Potatoes
-
IN THIS RECIPEChicken Broth
-
FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (2 reviews)
-
springs9 | 12/01/2020I love this recipe!
-
ToqueOnFire | 11/09/2019Not sure I got it. Does “reserving the pot” mean to keep the liquid that is left over from steaming the potatoes? If so dressing ends up very watery.
What We're Cooking Now
-
CollectionNo-Cook Dinners for Hot Summer Nights
-
-
Collection
The Summer Slow Cooker
-
![]()
Collection14 Summery Sauces that Make a Meal
-
![]()
Collection17 Ideas for Sunday Grilling
-
![]()
CollectionFresh Corn Fast
-
![]()
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review