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Potato Salad with Bratwursts

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Salad
16 small new potatoes
scrubbed
* Camera
1 tablespoon tarragon leaves
dried
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2 each bratwurst
precooked
*
2 medium spanish onions
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1 ⅓ cups green peas
frozen
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1 ⅓ cups carrots
diced
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2 tablespoons peanut oil
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4 large scallions, spring or green onions
sliced
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Dressing
6 tablespoons apple cider vinegar
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6 tablespoons beer
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2 tablespoons brown sugar, light
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1 tablespoon dijon mustard
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½ teaspoon tarragon leaves
dried
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½ teaspoon salt
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½ teaspoon black pepper
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1 x lettuce leaves
* Camera

Ingredients

Amount Measure Ingredient Features
Salad
16 small new potatoes
scrubbed
* Camera
15 ml tarragon leaves
dried
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2 each bratwurst
precooked
*
2 medium spanish onions
* Camera
315 ml green peas
frozen
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315 ml carrots
diced
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3E+1 ml peanut oil
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4 large scallions, spring or green onions
sliced
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Dressing
9E+1 ml apple cider vinegar
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9E+1 ml beer
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3E+1 ml brown sugar, light
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15 ml dijon mustard
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2.5 ml tarragon leaves
dried
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2.5 ml salt
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2.5 ml black pepper
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1 x lettuce leaves
* Camera

Directions

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 ½-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.

Add all dressing 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 9843% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 308mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 107% Vitamin C 12%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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