Image for Brat & Potato Salad with Grilled Corn
Brat & Potato Salad with Grilled Corn
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  • CourseSalad
  • CuisineLocal ingredients
6 servings
6 servings
  • 3 precooked bratwursts
  • 2 ears corn, still in their husk, presoaked
  • 2 lbs. small red or fingerling potatoes, precooked
  • 1 whole lemon, juiced (Apple cider vinegar can work too)
  • 1/4 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 pinch chipotle powder, to taste
  • 3 whole scallions, flinely sliced
  • 1 handful Italian parsley, chopped
  • 1 pinch salt and ground pepper, to taste
  • 1 mild dried red chili, toasted and crumbled (optional)
Servings: servings
  1. Grill precooked brats until nicely browned on all sides; cool, then slice into 1½-inch crosswise sections; put in large mixing bowl.
  2. Grill presoaked corn for 3 minutes; set aside until cool, then husk; scrape kernels into bowl with brats.
  3. Cut the small potatoes in half or third; place in second, smaller mixing bowl, and squeeze lemon juice or dribble vinegar over them. Season with salt and set aside.
  4. Mix mayonnaise, mustard, and chipotle powder; taste for seasoning and add to large mixing bowl.
  5. Combine scallions with parsley, then pour into large bowl and combine all very gently with your hands.
  6. Optional: a crumbled, toasted ancho chile adds lovely color and flavor to the salad. Serve at room temperature.
Recipe Notes

Variation: Instead of potatoes, use black beans as your base.

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