Name: Potato Salad with Bratwursts
Ingredients: 16 small new potatoes, about 1 lb, 6 oz total, scrubbed; salt, to taste; 1 tablespoon dried tarragon; 2 bratwursts (precooked or fresh; pork, veal or turkey), about 8 oz total; 2 medium Spanish onions, about 14 oz total, cut into 1/2-in dice; 1/4 cup each petite frozen peas, small-diced carrots; 2 tablespoon peanut oil; 4 large green onions, thinly sliced; 6 tablespoon each cider vinegar, beer; 2 tablespoon light brown sugar; 1 tablespoon Dijon mustard; 1/2 teaspoon each dried tarragon, salt, coarsely cracked black pepper; Boston lettuce leaves, for serving

Potato Salad with Bratwursts

Here's an Oktoberfest recipe that will please everyone. Potato Salad with Bratwursts is hearty and tasty.

Notes

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Ingredients

16 small new potatoes, about 1 lb, 6 oz total, scrubbed
salt, to taste
1 tablespoon dried tarragon
2 bratwursts (precooked or fresh; pork, veal or turkey), about 8 oz total
2 medium Spanish onions, about 14 oz total, cut into 1/2-in dice
1/4 cup each petite frozen peas, small-diced carrots
2 tablespoons peanut oil
4 large green onions, thinly sliced
6 tablespoons each cider vinegar, beer
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon each dried tarragon, salt, coarsely cracked black pepper
Boston lettuce leaves, for serving

Instructions

Put potatoes in 3-quart pot. Cover with water. Add salt and tarragon. Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness.
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.
Split cooked or precooked brats lengthwise, then into 1/2-inch thick slices.
Heat oil in 10-inch 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 2-quart mixing bowl.
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.

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 seasoning.
Can be served immediately or refrigerated as long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust seasoning.
Can be served at room temperature or warm. If serving warm, reheat gently in non-stick skillet or in microwave oven on medium power (50 %) until warm, not hot.
Arrange lettuce leaves on serving plate. Mound potato salad on top. Alternately, salad can be served in shallow soup plates (omit lettuce).