Old Country Bratwurst Roasted Potato Salad

Roasted potatoes and bratwurst sausage salad with broccoli, bell pepper, and green onions in a Dijon mustard, mayonnaise, and sour cream dressing. Topped with grated Parmesan cheese just prior to serving.

Ingredients -

2 pounds Russet Potatoes, cut into 1/2-inch pieces
1-1/2 cups cooked Bratwurst Sausage, sliced or diced
1-1/2 cup Broccoli Florets
1 Red Bell Pepper, cut into slices
Extra Virgin Olive Oil
1/4 cup chopped Green Onions
2 tablespoons Dijon Mustard
1/2 cup Mayonnaise
1 cup Sour Cream
Parmesan Cheese

Preparation:

1. Preheat oven to 375 F.

2. Grease baking sheet with olive oil.

3. Place potatoes in an even layer on baking sheet.

4. Drizzle olive oil on potatoes.

5. Season with salt and pepper.

6. Bake 20 minutes. Potatoes should be soft, but not completely baked.

7. Add broccoli and bell pepper, and cook 10 minutes.

8. Remove vegetables from oven and place in a large serving bowl.

9. In a small bowl combine green onions, Dijon mustard, mayonnaise, and sour cream.

10. Pour dressing over potato salad mixture. Toss vegetable gently.

11. Sprinkle Parmesan cheese over the top.

12. Chill until ready to serve.

Potato Salad Tips -

Baking Potatoes

Leftover baked potatoes work great for this recipe. Follow the recipe, but cut short the baking time. The oven will crisp the baked potato cubes in just a few short minutes.

Potato Salad Tips -

Broccoli Florets

The broccoli head contains a dozen or two florets and stems that attach to the stalk. The stalk, the stems, and the florets are all edible. When shopping for broccoli, look for firm heads and no yellowing of the small tiny flowers that make up the florets.