Bratwurst and Roast Potato Salad

A simple potato salad using our delicious Classic Jumbo Bratwurst sausages to add a scrumptious meaty hit!

  • 25min
  • 15 mins
Bratwurst and Roast Potato Salad


  • 1 kg of your favourite roasting potatoes, cut into large pieces
  • 4 eggs, boiled and peeled and cut into quarters
  • 1 pack Hellers Jumbo Classic Bratwurst sausages
  • 5 radishes halved and sliced thinly
  • 1 cup baby cornichon pickles, halved lengthways
  • ¼ cup freshly picked dill leaves [use fennel fronds if out of season]
  • 50g parmesan flaked - optional
  • Olive oil
  • Creamy Dressing:
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp wholegrain mustard
  • 1/4 cup chives finely chopped
  • 1 small squeeze of lemon


  1. Place your potatoes into a large pot of boiling, salted water and cook for 10-15 minutes or until beginning to soften. Make sure your eggs are boiled, peeled and quartered.
  2. Combine all dressing ingredients and set aside in the fridge until needed
  3. Preheat oven to 200C and line a large baking tray with baking paper and drizzle with oil and a good pinch of sea salt and cracked pepper.
  4. Drain the potatoes and place into the prepared baking tray and toss them well in the seasoned oil. Roast at 200c for 20-30 minutes (or until golden brown and crisp) - shaking the tray after 10 minutes to release the potatoes.
  5. Cut the Bratwursts into large bite size pieces. Heat a frypan to medium heat and gently brown them until heated through
  6. Toss the potatoes and sausage with the rest of the salad ingredients and serve warm with a side of dressing