Potato salad with bratwursts
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Potato salad with bratwursts
  Potato    Salad  
Last updated 6/12/2012 1:01:42 AM. Recipe ID 25045. Report a problem with this recipe.
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      Title: Potato salad with bratwursts
 Categories: Salads, Low-cal
      Yield: 6 Servings
 
MMMMM---------------------------SALAD--------------------------------
     16 sm New potatoes; scrubbed
           Salt
      1 tb Dried tarragon
      2    Bratwursts
           -(precooked or fresh;
           - pork, veal or turkey)
      2 md Spanish onions
           - cut into 1/2-in dice
  1 1/3 c  Petite frozen peas
  1 1/3 c  Small-diced carrots
      2 tb Peanut oil
      4 lg Green onions; thinly sliced

MMMMM--------------------------DRESSING-------------------------------
      6 tb Cider vinegar
      6 tb Beer; (can be leftover)
      2 tb Light brown sugar
      1 tb Dijon mustard
    1/2 ts Dried tarragon
    1/2 ts Salt
    1/2 ts Coarse cracked black pepper
           Boston lettuce leaves
           - for serving
 
  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. FOR 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).
 




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Recipe ID 25045 (Apr 03, 2005)

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