Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALAD--------------------------------
16 sm New potatoes; scrubbed 2 md Spanish onions
Salt - cut into 1/2-in dice
1 tb Dried tarragon 1 1/3 c Petite frozen peas
2 Bratwursts 1 1/3 c Small-diced carrots
-(precooked or fresh; 2 tb Peanut oil
- pork, veal or turkey) 4 lg Green onions; thinly sliced

--------------------------DRESSING-------------------------------
6 tb Cider vinegar 1/2 ts Salt
6 tb Beer; (can be leftover) 1/2 ts Coarse cracked black pepper
2 tb Light brown sugar Boston lettuce leaves
1 tb Dijon mustard - for serving
1/2 ts Dried tarragon

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).

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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