October might be on its way out the door, but that only gives me another reason to have a final hurrah in the form of an October feast. And what’s a better way to do that than with a colorful, flavorful, one-pot (and one foil sheet) warm potato salad with bratwurst and kale in creamy but spicy mustard sauce?
Traditional Oktoberfest meals are always so flavorful, but also so … brown. Nothing against brown food, but with plenty of options for colorful veggie add-ins, I can’t quite understand why fall feasts systematically embrace such monochromatic earth tones.
Here, I used a trio of mini potatoes to add an unbelievable zap of color, from the creamy light yellow flesh of the standard fingerling to the pink peel and bright white flesh of the red thumb fingerling to the dark purple peel and bright purple flesh of the purple majesty. All three held their coloring after roasting and developed slightly different flavors and creamy textures perfect for a potato salad.