Recipe courtesy of Patrick Decker

Grilled Sausages with German Potato Salad

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I've adopted a very unfortunate weather-related response in the last few weeks. As discussions arise about how unseasonably brisk our Northeast summer has been this season, I can't help but fire back a slightly snarky "Oh summer is totally on its way! It'll be here next summer for sure." Long story short, it's downright chilly for mid-June in New York! Seems to me an occasion befitting of some hearty and delicious classic German potato salad. Also, full disclosure, I'm not exactly sure that my grandma knew how the Germans of yesteryear made their potato salad. This just happens to be how she always made and subsequently announced the arrival of her potato salad when I was a kid. The signature touch of this particular style of a picnic's favorite side dish is the vinaigrette-based dressing it gets tossed in. Mayo is not an overlooked omission here, he's sitting this game out. It's also crucially key, no matter how you may make your potato salad, to dress it while the potatoes are still hot. Do that and those starchy little sponges will soak up all that delicious flavor with unrivaled conviction. Now, if you'll excuse me, I've got to resume my search for the real summer of 2013.
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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  1. Preheat a gas grill to medium-high (or ignite a batch of charcoal and arrange them in a charcoal grill) and lightly grease the grill grate with nonstick cooking spray.
  2. Grill the sausages, turning occasionally, until marked and cooked through, 10 to 12 minutes. Reserve warm.
  3. While the sausages are cooking, place the potatoes into a medium pot and cover with cold water. Salt the water liberally and place the pot over high heat. Bring the water up to a boil, reduce the heat to medium, and boil the potatoes until fork tender, 12 to 15 minutes.
  4. While the potatoes are boiling, in a large bowl whisk together the olive oil, mustards, shallot, garlic, dill and vinegar. Season with salt and pepper and reserve.
  5. When the potatoes are tender, drain them well in a colander and let them cool for a few minutes until they're cool enough to handle (they still need to be hot). Slice the potatoes and add them to the bowl with the dressing. Gently toss the salad to coat the potatoes in the dressing.
  6. Serve the cooked sausages with the potato salad and additional whole grain mustard for dipping.

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