*  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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