*  Exported from  MasterCook  *
 
                        POTATO SALAD WITH BRATWURSTS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
                         -----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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