GRILLED BRATWURST WITH GERMAN POTATO SALAD

4 medium baking potatoes
1 package Bob Evans Bratwurst (approximately 5 links)
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 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
4 to 5 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, onion, 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.

Makes 6 servings
Source: Bob Evans