About a month ago I made this gumbo-esque slash German potato Salad. It turned out to be a delightful fusion of two very different styles. I couldn’t think of a name for the recipe, so I turned to Instagram and asked people to name the recipe for me. There were some awesome ones from the simple “German Gumbo” or the “Germbo” to the classy “Creole Patate Salat” and then to the funny “sausage fest” and “OktoberGras”. It was super hard to choose, as everyone’s suggestions were so great, but I finally decided on “DAS GUMBOTATOR”
This was kind of a fluke recipe. I was looking to make some sort of “cajun” potato salad (which secret: I have one I’ve been testing) but I didn’t have any andouille sausage. Only bratwurst. So I threw that in there instead and just like that the Das Gumbotator was born. This potato salad is fresh and a nice change to the regular potato salad we are all used to having. Oh and perfect for Oktoberfest for all you peeps who celebrate that!!
- 4 bratwursts, sliced
- 1 bag frozen okra
- 3 lbs small red or gold potatoes, quartered
- 1 tbl gumbo file (sassafras leaves)
- 3 stalks celery, diced
- 1/2 large yellow onion, diced
- 1/4 cup red wine vinegar
- salt and pepper to taste
- OPTIONAL: fresh parsley or kraut
- Preheat oven to 425 degrees.
- Slice your potatoes and place them on a baking sheet. Drizzle oil over them and place in oven for 10 minutes. After 10 minutes, toss potato and then let cook another 10-15 min or until golden brown.
- While potatoes are cooking, heat up a little oil in a large skillet.
- Slice bratwurst and place into hot skillet. Cook up until done, then set aside.
- In same pan add in onion and celery. Cook for 5 minutes then add the bag of okra. Mix and let cook for another 5-7 minutes.
- Once potatoes are done, add to your okra mixture along with the cooked bratwurst.
- Add in gumbo file and mix again until well incorporated.
- Lastly, add in your red wine vinegar. Taste and add salt and pepper to your liking.
Gumbo file can be found in the spice section of your grocery store. Somewhere near the “old bay seasoning” Usually this is towards the bottom shelves. Gumbo file is finely ground sassafras leaves. I really enjoy kraut mixed all up in this, but I left it as optional because some people don’t like it. If you really wanted to go “verruckt” (that’s “crazy” in German, and yes I had to look that up!) I would mix andouille sausage AND the bratwurst together. I’m making this for our annual Oktoberfest party we have up at my in-laws. I’m gonna mix the two sausages together for sure!!
Paleo: no (potatoes guys, potatoes)