A few weeks ago I read about a potato salad made with roasted potatoes instead of boiled. I thought that this one of the best ideas I have ever heard of. No more boiling and skinning the potatoes, less work in the kitchen, and the added flavor of a crispy roasted potato in the salad. What a splendid recipe idea. I had to try it right away and let me tell you that it was a huge success. This new version of my favorite potato salad recipe is just the best. My family loved it. Another keeper recipe in my household.
I urge you to give it a try. This potato salad recipe will let you forget any of your old ones!
* 4 bratwursts, preferable German-style
* about 10 medium-sized red skin potatoes, quartered
* 1 onion, chopped
* 2 pickles, chopped
* 4 slices bacon, chopped and fried crisp
* chicken broth, hot
* good olive oil
* salt and pepper
* 1/4 cup parsley, chopped
Prepare Bratwurst according to package directions. I cook mine in some water/ beer until fully cooked through. Then I discard the liquid and fry them on both sides to get a nice coloring. That way they stay really moist and won’t burn during the cooking process.
Preheat oven to 400 F.
Place potatoes on a baking sheet. Sprinkle with olive oil and season with salt and pepper. Roast in the oven until cooked and the outsides are baked crunchy.
Place baked potatoes in a big bowl; add onion, pickles, bacon, parsley. Pour some olive oil, vinegar, and broth over the mixture, season with salt and pepper. Let the salad sit for a little while. Season again if necessary.