"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Brats n' Beer Potato Salad Recipe

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This recipe for Brats n' Beer Potato Salad, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Decot
Added: Tuesday, August 1, 2006


1 1/2 pounds boiling potatoes, red or Yukon Gold
- 4 bratwurst (substitute hot dogs)
- 1 cup sauerkraut, drained and, if desired, rinsed
- 1 onion
- 1 bottle or can of beer, preferably full-flavored dark beer, divided
- 1 tablespoon mustard
- 1 tablespoon vinegar
- 3 tablespoons olive, canola or other vegetable oil
salt and pepper

Scrub or peel the potatoes and cut into 3/4 inch chunks.
Put in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are barely tender, about 10 minutes. Don't overcook.
Meanwhile, in a saucepan or skillet, mix the brats, sliced, with the drained sauerkraut and about 1/2 bottle or can of beer. Simmer this until the brats are done. (If using pre-cooked brats, simmer until warmed through.)
Slice the onion into paper-thin slices and separate into rings.
Drain the cooked potatoes and drizzle 2 - 3 tablespoons of beer over the hot potatoes.
Make the dressing: whisk together 1 tablespoon beer, 1 tablespoon mustard, 1 tablespoon vinegar and 3 tablespoons oil. Add salt and pepper to taste.
Mix the potatoes with the brats and sauerkraut. Stir in the onions. Add the dressing and mix gently. Serve warm or cold.

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