Roast Potato and Brat Salad by Jane De Graaff

When is a salad not a salad? When it's got a full roast dinner hidden inside it. And that's exactly why I love making this version of a potato salad. Chock full of roasted potatoes and laced through with sausage, it really is a salad that will satisfy.

Gluten Free
Australian Made
Prep Time:
15 mins
Cook Time:
40 mins


  • 1 x pack Hellers Jumbo Classic Bratwurst sausages
  • 1 x kg of your favourite roasting potatoes, cut into large pieces
  • 1 x small bunch radishes (200g), green tops still on (if in good condition) and halved
  • 1 cup baby cornichon pickles, halved lengthways
  • 50g Parmesan, flaked
  • 4 x eggs, boiled and peeled and cut into quarters
  • ¼ cup fresh dill, picked from the bigger stalks


  • olive oil
  • ½ cup sour cream
  • ¼ cup whole egg mayonnaise
  • 1 x lemon, juice and zest
  • 1 tbsp whole grain mustard
  • ¼ cup fresh parsley, finely shredded


1. Heat your oven to 200C. Lightly oil a large baking tray. Combine all dressing ingredients and set aside in the fridge until needed.

2. Place your potatoes into a large pot of boiling, salted water and cook for 10-15 minutes or until beginning to soften. Meanwhile, make sure you eggs are boiled, peeled and chopped.

3. Drain the potatoes and place into the prepared baking tray. Drizzle with olive oil, season with salt and pepper and roast at 200c for 20-30 minutes (or until golden brown and crisp) -shaking the tray after 10 minutes to release the potatoes.

4. While the potatoes are roasting, heat a frypan to medium heat and gently warm the Hellers Jumbo Bratwurst Sausages until they are heated through (about 10 minutes) and cut into large pieces.

5. Toss the potatoes and sausage with the rest of the salad ingredients and dressing and serve warm with optional extra greens.

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