Bratwurst & German No-Potato Salad

Who’s tired of salads?!  Not me!  We have had such a great week.  It was so nice coming home from a long day of work and just throwing a quick salad together.  I hope all of you have tried some of these out.  I’ve got yet another one for you today.  Still running a little behind, but I ended up making this warm salad yesterday for lunch.

I have very fond memories when I think of potato salad.  Growing up my mom used to call me her “potato salad tester.”  She used to, and still does…make an amazing classic potato salad.  It is probably the best potato salad I have ever had.  If I remember correctly it is a passed-down family version and she re-creates it perfectly each and every time.  In fact, when I was a young girl I remember her telling me the secret…haha which I cannot repeat, but it’s very simple.   At every family gathering everyone would request that Brenda brings the potato salad!  Anyway, she was such an expert at it…ingredients were never measured.  Towards the end when she was adding the mayo, mustard, and apple cider vinegar I would sit up on the counter and take a taste.  Of course it already tasted good to me…but she’d taste too.  Nope, it needs more this…or needs more that…and I’d sneak another taste.  It was always my favorite time to eat it because it was warm.  I loved it warm…and I knew that soon after it would be placed in the refrigerator and be eaten cold.  This post is a little late for Mother’s Day, but looking back…good Lord, my mother is amazing.  It is truly because of her that I even have the knowledge that I do, and my interest in nutrition and cooking is completely her doing.  She always made me part of the process and shared all the moments in the kitchen with me.  I love you mom!!

Back to my salad!  Well, sorry to disappoint you potato lovers — but this is my no-potato salad because well, it doesn’t have any!  You can surely use potatoes if you want.  White potatoes are higher on the starch side.  We still eat them on occasion, but sometimes it is fun to get a variety of veggies in.  If you’re healthy and your body handles them go for it!  So what takes the place of potatoes?  Turnips.  I have blogged about recipes before where I sub turnips in for potatoes — they work so well.

What really makes this salad special (since we were going for full salad meals) is the sausage.  See what kind of clean versions you can find at your grocery store.  Sausage is so hard to find simply made.  You’re going to find so many fillers and ingredients you cannot pronounce, but do your best.  I like to rely on Mulay’s brand sausage — their products contain just meat and spices.  I don’t know that they have a bratwurst version, though.  Another brand that my grocery store has is Hormel.  In the past I have never trusted this brand, but they do offer a Natural Choice variety now that has a fairly clean ingredient list.  Again, I have not seen a bratwurst version…but they do have great bacon and smoked sausage.  The Natural Choice versions are gluten-free and do not contain any nitrites or nitrates — they have meat and spices and nothing more.  If you’ve got a good deal of German blood running through your veins like me you need the bratwurst!!!  What can I say…sausage is hard to come by.  If you cannot find a clean version of bratwurst then just buy what you can and move on.  It’s only one meal.  I would still try to stay with a version that is gluten-free though.  While I am on the subject that is another thing I’d like to recognize my mom for — thank you for your wonderful German bloodline — it is because of you that I adore sauerkraut and have a problem with my temper.  🙂

I tried this recipe out from a website I like to visit called Health-Bent.  I altered the amounts of ingredients a little to my liking and I will post what I did here.




  • 1 lb. bratwurst or smoked sausage
  • 4 medium sized turnips, peeled and cubed
  • 1 tsp. mustard seeds
  • 1 yellow onion, diced
  • 2 tbsp. fat, bacon grease works well here but you can use oil or butter
  • 1/4 c. dijon mustard
  • 1 tbsp. apple-cider vinegar
  • 1/2 tsp. garlic powder
  • salt and pepper to taste




  1. If you are using fresh bratwurst — remove casing and brown meat.  If you are using smoked sausage then cut up in small pieces and brown over medium heat.  Remove sausage from pan and reserve in your serving dish.
  2. Add bacon grease to your pan and let it heat up.  Still keeping the heat at medium add your mustard seeds, onion, and turnips.  Stir to make sure everything is well coated in fat.  Salt and pepper turnips to your liking and add the garlic powder.  The turnips will take a while to soften — the smaller you’ve cubed them the quicker they will cook.  To speed up the process you can always add a little broth and cover with a lid so that they simmer, but turnips already have a lot of moisture and I prefer that they stay on the dry side.  If you leave a top off and dice them small enough you can get them browned up and softened in about 10-12 minutes.
  3. Once turnips are soft add them to the serving dish with the sausage.  Add your mustard and vinegar.  Toss lightly because you don’t want your turnips to mash if they’re too soft (that’s another reason it’s better not to cover them.)  Taste and season to your liking.  Enjoy warm!


Completed Salad #6 – Bratwurst & German No-Potato Salad


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