for 4 person

Potatoes

1 kg	waxy potato
	salted water, boiling

Stock

1 tbsp	olive oil
2	shallots, cut into thin slices
2 dl	beef bouillon

Dressing

2 tbsp	coarse-grain mustard
3 tbsp	white wine vinegar
4 tbsp	mayonnaise
1 tbsp	wasabi paste
¼ tsp	salt
300 g	celery, cut diagonally into slices approx. 3 mm thick

Bratwurst sausages

1 tbsp	olive oil
4	pork bratwurst (approx. 130 g each)
60 g	Fine Food wasabi-coated pistachios, coarsely chopped

How it's done

Potatoes

Cook the potatoes (uncovered) in boiling salted water for approx. 25 mins. until just soft. Drain the potatoes, peel while still hot. Cut the potatoes into slices approx. 5 mm thick, place in a bowl.

Stock

Heat the oil in a pan, add the shallots and sauté briefly. Pour in the stock, bring to the boil, pour over the potatoes, leave to absorb for approx. 15 mins.

Dressing

Combine the mustard, vinegar, mayonnaise and wasabi paste in a small bowl, season with salt. Pour the dressing over the potatoes, add the celery, mix carefully.

Bratwurst sausages

Heat the oil in a frying pan. Fry the sausages for approx. 4 mins. on each side. Plate up the potato salad with the sausages, sprinkle the wasabi pistachios on top.

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