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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brats n' Beer Potato Salad Recipe

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This recipe for Brats n' Beer Potato Salad is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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