Potato Salad with Bratwursts

• 16 small new potatoes scrubbed
• 1 tablespoon tarragon leaves dried
• 2 each bratwurst precooked
• 2 medium spanish onions
• 113 cups green peas frozen
• 113 cups carrots diced
• 2 tablespoons peanut oil
• 4 large scallions, spring or green onions sliced
• 6 tablespoons apple cider vinegar
• 6 tablespoons beer
• 2 tablespoons brown sugar, light
• 1 tablespoon dijon mustard
• 1/2 teaspoon tarragon leaves dried
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 x lettuce leaves

1. PUT POTATOES IN 3-QUART POT.
2. Cover with water.
3. Add salt and tarragon.
4. Add fresh bratwursts, if using.
5. Bring to boil.
6. Boil, uncovered, until potatoes are almost tender but still with some firmness.
7. Add onions, peas and carrots.
8. Cook 1 minute longer.
9. Drain contents of pot in large, fine strainer.
10. When potatoes are cool enough to handle, cut in half.
11. Split cooked or precooked brats lengthwise, then into 1/2-inch thick slices.
12. Heat oil in 10-inch non-stick skillet over medium-high heat.
13. When hot, add sliced brats.
14. Cook until well browned, about 3 minutes, stirring often.
15. Use slotted spoon to transfer brats to 2-quart mixing bowl.
16. Add potatoes to skillet, cut side down.
17. Cook until browned, about 2 minutes.
18. Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer.
19. Toss gently to combine.
20. Add all dressing ingredients to any fat remaining in skillet.
21. Stir well.
22. Heat through but do not boil.
23. Pour over salad.
24. Toss gently to combine.
25. Adjust seasoning.
26. Can be served immediately or refrigerated as long as 1 day.
27. If refrigerated, toss gently to mix ingredients.
28. Adjust seasoning.
29. Can be served at room temperature or warm.

potatoes, tarragon, spanish onions, green peas, carrots, peanut oil, scallions, apple cider vinegar, beer, brown sugar, mustard, tarragon, salt, black pepper

Taken from recipeland.com/recipe/v/potato-salad-bratwursts-44999 (may not work)