German Style Potato and Bratwurst Salad with Creamy Dill Pickle Dressing

This is a delicious creamy herb potato salad that is taken to another level with Hellers Jumbo Cheese Bratwurst chopped in!

Gluten Free
Australian Made
Prep Time:
30 mins
Cook Time:


  • 1 pack Hellers Cheese Bratwurst or Classic Bratwurst
  • 1 kg baby potatoes cut in half
  • 2 Oranges peeled and cut into segments
  • 4 Radishes thinly sliced
  • 12 baby cornichons cut in half lengthways or 2 x dill pickles roughly chopped
  • Parmesan shavings
  • Small bunch fresh dill fronds picked, or Italian Parsley roughly chopped
  • Small bunch of chives roughly chopped
  • Olive oil
  • Dressing:
  • 500g Sour cream
  • 3 tbsp Dill pickle juice from jar
  • 1 tsp Dijon grain mustard
  • Small bunch fresh dill or Italian Parsley and chives roughly chopped


  1. Preheat oven 200C
  2. Boil the halved potatoes until just cooked through then drain and place into a roasting dish with a generous amount of olive oil and sea salt toss together well. Using the back of a large spoon gently smash each potato a little then place into oven for 15 mins. Toss the potatoes around and cook a further 5 mins until they have begun to caramelise on the edges. Remove from the oven and set aside
  3. To make the dressing combine all the ingredients in a small bowl
  4. Gently fry or bbq the bratwurst sausages over medium low heat until thoroughly heated through. Cut into bite size chunks and place into a large serving bowl. Add the potatoes, orange segments, radishes, pickles, and herbs. Randomly dot half the dressing over the salad and toss just before serving. Finish with parmesan shaving and fresh herbs sprinkled across the top
  5. Serve with extra dressing on the side for those who want more!

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