Wash potatoes and place in a large pot. Add the whole cloves of garlic and cover with cold water
and ¼ cup kosher salt. Bring to a boil and then reduce the heat to a light simmer. Cook until a
knife inserted comes out easily- they must be fully cooked at this point as they will not cook any
more. Drain.
While the potatoes cook, cut the tops off the leeks. Cut the leeks in half lengthwise, and slit
lengthwise from just above the root end. Cut into thin ⅛ inch slices and place in a colander. Wash
under running water until clean. Shake off excess water. Melt the butter in a saucepan and sauté
the leeks until golden brown and caramelized. Off heat, add the peas to just warm them through.
Sauté the Bratwurst and brown on all sides. Cut the sausages lengthwise into quarters and then
into ¼ inch pieces and set aside.
Cut the potatoes in half or quarters if they are large, and place in a large bowl. Using a garlic press;
press the cooked garlic into the salad. Add the caramelized leeks, peas, sausage, diced celery
and sage. Pour vinaigrette over the warm potato salad and gently mix. Season with kosher salt
and pepper to taste.
Combine all of the ingredients except the oil. Pouring the oil in a slow stream, whisk the oil into the
vinegar mixture.
By Draeger’s Cooking School
