kansasgirl
Senior Cook
This is a wonderful salad, perfect for a main dish with some crusty bread.
Bratwurst Potato Salad
16 New potatoes, scrubbed
Salt
1 tb Tarragon, dried
2 Bratwursts (precooked or fresh)
2 Onions, yellow or white, cut into 1/2-in dice
1 1/2 c Petite frozen peas
1 1/2 c Carrots, diced small
2 tb Peanut oil
4 Green onions, thinly sliced
1/3 c Cider vinegar
1/2 c Beer
2 tb Light brown sugar
1 tb Dijon mustard
1/2 ts Dried tarragon
Salt and pepper to taste
1.Put potatoes in a large pit; cover with water. Add salt and tarragon. Add bratwursts, if using fresh. Bring to boil and boil uncovered, until potatoes are almost tender but still firm.
2.Add onions, peas and carrots. Cook 1 minute longer. Drain contents of pot in large, fine strainer. When potatoes are cool enough to handle, cut in half.
3.Split brats lengthwise, then into 1/2-inch slices. Heat oil in non-stick skillet over medium-high heat. When hot, add sliced brats. Cook until well browned, about 3 minutes, stirring often. Use slotted spoon to transfer brats to large mixing bowl.
4.Add potatoes to skillet, cut side down. Cook until browned, about 2 minutes. Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer. Toss gently to combine.
5.Dressing: Add all ingredients to any fat remaining in skillet. Stir well. Heat through but do not boil. Pour over salad. Toss gently to combine. Adjust seasonings and serve sl. warm or chilled.
Bratwurst Potato Salad
16 New potatoes, scrubbed
Salt
1 tb Tarragon, dried
2 Bratwursts (precooked or fresh)
2 Onions, yellow or white, cut into 1/2-in dice
1 1/2 c Petite frozen peas
1 1/2 c Carrots, diced small
2 tb Peanut oil
4 Green onions, thinly sliced
1/3 c Cider vinegar
1/2 c Beer
2 tb Light brown sugar
1 tb Dijon mustard
1/2 ts Dried tarragon
Salt and pepper to taste
1.Put potatoes in a large pit; cover with water. Add salt and tarragon. Add bratwursts, if using fresh. Bring to boil and boil uncovered, until potatoes are almost tender but still firm.
2.Add onions, peas and carrots. Cook 1 minute longer. Drain contents of pot in large, fine strainer. When potatoes are cool enough to handle, cut in half.
3.Split brats lengthwise, then into 1/2-inch slices. Heat oil in non-stick skillet over medium-high heat. When hot, add sliced brats. Cook until well browned, about 3 minutes, stirring often. Use slotted spoon to transfer brats to large mixing bowl.
4.Add potatoes to skillet, cut side down. Cook until browned, about 2 minutes. Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer. Toss gently to combine.
5.Dressing: Add all ingredients to any fat remaining in skillet. Stir well. Heat through but do not boil. Pour over salad. Toss gently to combine. Adjust seasonings and serve sl. warm or chilled.
