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Originally shared on the web 10/08/2013

6 bratwurst
1/4 c. bacon drippings or oil
2 lbs. redskin potatoes, quartered and boiled
1 bunch green onions, thinly sliced
1/2 c. olive oil
3 T. white wine vinegar
2 T. German mustard
salt and pepper to taste
Optional: 1/8 t. sugar

Cook bratwurst according to package instructions; brown in bacon drippings or oil. Cut into one-inch piece. Combine bratwurst, potatoes and onions in a large bowl; set aside. Mix together remaining ingredients; pour over bratwurst mixture and toss to coat. Refrigerate 7 to 8 hours, or overnight. Serves 6 to 8.