Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Place in a medium saucepan with 6 cups water and 3 tablespoons plus 1 teaspoon Diamond Crystal Salt flakes. Bring to a boil, then reduce to a steady simmer and cook for 12–15 minutes, until tender when pierced.

2. 2.

   While the potatoes heat, halve 1 small cucumber (about 8 oz) lengthwise and thinly slice. Toss with 1/2 teaspoon Diamond Crystal Salt flakes in a colander and let drain for 10 minutes while you continue preparing dinner. Pat dry.

3. 3.

   Finely dice 2 oz yellow onion. Chop 0.5 oz fresh dill, discarding any tough stems.

4. 4.

   Make the dressing in a large heatproof serving bowl, combining:

   • 3 tablespoons apple cider vinegar
   • 1 tablespoon whole-grain mustard
   • 1 tablespoon olive oil
   • 1/4 teaspoon black pepper
   • The prepared diced onion

   Whisk in 2 tablespoons hot water from the potato pan to soften the onion and loosen the dressing.

5. 5.

   Meanwhile, place 12 oz chicken bratwurst in a separate saucepan and add enough fresh water to just cover, about 3 cups. Bring slowly to a bare simmer over medium heat, then lower the heat and gently simmer for 15–20 minutes, until the center reaches 165°F. Avoid a rolling boil so the casings stay intact.

6. 6.

   Drain the tender potatoes thoroughly and gently fold them into the dressing while hot. Let stand for 5 minutes to absorb the dressing, then fold in the drained cucumber and prepared dill. The mustard and salted cooking water provide seasoning without additional salt.

7. 7.

   Lift the bratwurst from the water and divide between two plates, halving one link to share evenly if the package contains five. Spoon the warm cucumber-potato salad alongside and serve immediately.

Want more detail? See the temperature guide.