Cook the potatoes salted water until they are still firm but running a fork through them does not make them fall apart.

Rinse in cold water, remove the skins, and Let the potatoes cool completely.

Rinse the fennel and pat dry, Trim off the ends and slice into thin pieces.

Place in a large bowl and toss with the salt.

Peel the onion and slice into rings.

In a separate small bowl, whisk together the water, vinegar, canola oil, sunflower oil, and honey.

Season with kosher salt and freshly ground pepper to taste. Set aside.

Cut the potatoes into thin round slices.

Cut the bratwurst into rounds

Heat 1/2 tablespoon of the vegetable oil in a large skillet.

Add the bratwurst to the pan and fry until brown on all sides. Transfer to a plate and cover with foil.

Heat the rest of the oil to the skillet. Add the sliced potatoes to the pan with the bratwurst drippings and fry on both sides until golden brown. You may have to do this in 2 batches.

Add the onions to the pan for the last few minutes to get soften them.

Season with kosher salt and freshly ground pepper to taste. Sprinkle in the caraway seeds.

Add the greens and the potatoes to the bowl with the fennel. Pour some of the prepared dressing on top and gently toss to coat.

Arrange the bratwurst over the salad.

Sprinkle the sunflower seeds over the top and serve.