- 4 medium baking potatoes
- 1 (19 ounce) package Bob Evans® Bratwurst
- 1 cup red wine vinegar
- 1/2 cup vegetable oil
- 1 small yellow onion, chopped
- 2 tablespoons chopped fresh chives
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 4 dashes hot pepper sauce
- 1 small cucumber, thinly sliced
- Prepare grill for medium coals. Cook unpeeled potatoes in 4 quarts boiling water just until tender. Drain, peel and cut into 1/8 inch slices. Place in large bowl. Precook sausage 10 minutes in 2 quarts gently boiling water. Meanwhile, combine vinegar, oil, onions, chives, mustard, garlic, salt, black pepper and hot pepper sauce in small bowl; mix well. Remove bratwurst from water; grill until well browned. Cut bratwurst diagonally into 1/2 inch slices and add to bowl with potatoes. Pour vinegar mixture over potatoes and bratwurst. Add cucumber; toss gently to mix. Serve warm or cold. Refrigerate leftovers.