Potato Salad with Bratwursts
Submitted by Jayme_Koch
Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is German-style potato salad, which means no gloppy mayo in sight. Instead, the warm dressing is built from beer, cider vinegar, a little brown sugar, and Dijon, hitting a sweet-tart-savory balance that mayo versions never reach.
Browning is what carries the flavor here. You sear the sliced bratwurst until the edges crisp, then brown the halved potatoes cut-side down in the same skillet so they soak up all those rendered drippings.
The dressing comes together right in that flavorful pan. You stir the beer, vinegar, sugar, and mustard into the leftover fat and warm it through without boiling, then pour it hot over the potatoes, brats, peas, carrots, and green onions.
Toss gently so the potatoes keep their shape, and serve it warm or at room temperature. This eats like a full plate, not a side.
Kitchen Tips
- Boil the potatoes only until just tender with a little firmness; overcooked ones turn to mush when tossed.
- Brown the brats and the cut sides of the potatoes well. That caramelized crust is where the flavor lives.
- Warm the dressing through but never let it boil, or the vinegar turns harsh and the mustard goes bitter.
- It tastes even better the next day; bring it back to room temperature and re-toss before serving.
Variations
- Use smoked sausage or kielbasa in place of the bratwurst.
- Swap the beer for extra cider vinegar and a splash of broth to keep it alcohol-free.
Ingredients
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.
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