Skip to main content

Enjoy San Joaquin Valley Living

Brat Dogs with Sauerkraut & Potato Salad

Jun 30, 2019 11:00AM ● By Lana Granfors

What's Cookin'

July 2019
Story by Lana Granfors
Photos by Kara Stewart

If you’re looking for a delicious and easy summertime dinner menu, try this potato salad along with your favorite grilled brats on your favorite buns. Top the brats using mustard and sauerkraut. This potato salad, prepared Mediterranean style, will not disappoint, nor will the flavorful Brat Dogs.  Enjoy!

Brat Dogs with Sauerkraut & Potato Salad

Serves 6-8

prep time: 10 minutes

cook time: 5-8 minutes

FINISH time: 10 minutes

total time: 25-28 minutes

potato salad ingredients:

4 1⁄2 lbs. red potatoes, unpeeled, cut in half or equal size pieces


6 tsp. salt

3⁄4 cup chopped red onions

3⁄4 cup fresh chopped parsley

3⁄4 cup chopped dill

6 T capers

Vinaigrette ingredients:

1 cup extra virgin olive oil

6 T white wine vinegar

6 tsp. mustard

1 1⁄2 tsp. black pepper

3⁄4 tsp. ground coriander


STEP 1: Wash and dry potatoes. Slice potatoes as described above and place them in a pot. Fill with water to cover by about 1 inch. Bring this to a boil. Add salt and turn to simmer until potatoes are tender, about 5-8 minutes.

STEP 2: In the meantime, make the vinaigrette by adding the vinaigrette ingredients to a small bowl and whisk until well combined.

STEP 3: Once the potatoes are fork tender, remove from heat and drain well. Add the vinaigrette to the pot of drained potatoes while they are still warm. Add the chopped onions, herbs and capers.   Toss to coat and let mixture sit for about 10 minutes, stirring gently a couple of times to allow the flavors to meld.   

STEP 4: Transfer potatoes to a serving dish or bowl. Serve at room temperature.

Do you have a recipe you'd like Lana to make? PLease submit it to