Brats & Tots Kebabs

• 6 Tablespoons Stone Ground Mustard
• 1/2 cups Sour Cream
• 1/4 cups Mayonnaise
• Splash Of Vinegar For Kick
• 1 pound New Potatoes (about 15)
• 3 Tablespoons Olive Oil
• 2 cloves Garlic, Pressed
• 2 teaspoons Dried Dill
• 1/2 teaspoons Each, Salt And Pepper
• 1 bunch Green Onions
• 10 whole Johnsonville Bratwursts
• 2 quarts Cherry Tomatoes

1. 1.
2. Prepare the grill.
3. Make the mustard sauce by mixing the mustard, sour cream, vinegar and mayo together and refrigerate until ready to serve.
4. 2.
5. For kebabs, cut potatoes in half and place in water on the stove.
6. Bring water to a boil and cook until potatoes are just barely fork tender; drain and place potatoes in a large bowl.
7. Drizzle with oil, add garlic and seasonings, mix gently.
8. 3.
9. Cut green onions into 2-inch long sections, add to potatoes and gently stir.
10. 4.
11. Cut brats diagonally into 1-inch pieces.
12. Alternate, adding brats, potatoes, onions and cherry tomatoes onto 16 skewers.
13. 5.
14. Grill kebabs, uncovered over medium high heat for 6-8 minutes, or until brats are browned.
15. 6.
16. Serve kebabs with mustard sauce.

ground mustard, sour cream, mayonnaise, vinegar, potatoes, olive oil, garlic, dill, salt, green onions, tomatoes

Taken from tastykitchen.com/recipes/main-courses/brats-tots-kebabs/ (may not work)