Bratwurst, Potato., and Apple Salad
Rated 5.0 stars by 1 users
This is a delicious salad perfect for summer and fall gatherings. It is naturally paleo, gluten free, and dairy free, and allergen free.
Author:The Mulay’s Kitchen
Ingredients
-
1 pkg Mulay’s Bratwursts
½ x 750g bag new potatoes
1 shallot, finely sliced
2 tsp red wine vinegar
1 tsp honey
2 tbsp wholegrain mustard
2 tbsp mayonnaise
- ½ small red cabbage, finely shredded
- 1 apple, halved, cored and finely sliced
- ½ x 25g pack flat leaf parsley, roughly chopped
- 1 tbsp olive oil
Directions
Place the potatoes in a saucepan and cover with cold water. Set over a high heat, bring to the boil, then simmer for 12-15 minutes or until tender. Drain and set aside. In a bowl, mix the shallot, vinegar and honey with a pinch of salt and set aside to soak.
Heat a griddle pan or barbecue over a medium-high heat and cook the bratwurst for 10 minutes, turning regularly. In another bowl mix the mustard and mayonnaise.
To assemble the salad, slice the potatoes and toss with the shredded cabbage, apple, parsley and 1 tbsp oil, then season lightly. Lift the shallots from the vinegar and arrange over the top, along with the sliced bratwurst. Stir the leftover vinegar into the mustard dressing and spoon over the top to serve.
Cook’s tip: If you like them, toast and crush ¼ tsp caraway seeds and toss with the salad. The anise flavour works really well in this dish.