Potato Salad with Bratwursts

== Description ==
Source: Prodigy Guest Chefs Cookbook by Abby Mandel
== Ingredients ==
=== Salad ===
* 16 small new potatoes, scrubbed
* salt
* 1 tbsp dried tarragon
* 2 bratwursts (precooked or fresh pork, veal or turkey)
* 2 medium Spanish onions cut into ½-in dice
* 1⅓ cup petite frozen peas
* 1⅓ cup small-diced carrots
* 2 tbsp peanut oil
* 4 large green onions, thinly sliced
=== Dressing ===
* 6 tbsp cider vinegar
* 6 tbsp beer, (can be leftover)
* 2 tbsp light brown sugar
* 1 tbsp Dijon mustard
* ½ tsp dried tarragon
* ½ tsp salt
* ½ tsp coarse cracked black pepper
* Boston lettuce leaves for serving
== Directions ==
=== Salad ===
# 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.
=== 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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Category:Potato Salad Recipes
Category:Boston lettuce Recipes
Category:Cider vinegar Recipes
Category:Light brown sugar Recipes
Category:Low-calorie Recipes
Category:Dijon mustard Recipes
Category:New potato Recipes
Category:Pea Recipes
Category:Carrot Recipes
Category:Sausage Recipes
Category:Green onion Recipes
Category:Onion Recipes
Category:Recipes using beer