Brats N Beer Potato Salad
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 20
  • 1 1/2 pounds boiling potatoes, red or Yukon Gold
  • 4 bratwurst (substitute hot dogs)
  • 1 cup sauerkraut, drained and, if desired, rinsed
  • 1 onion or 1 bunch green onions
  • 1 bottle or can of beer, preferably full-flavored dark beer, divided
  • 1 Tablespoon mustard
  • 1 Tablespoon vinegar
  • 3 Tablespoons olive, canola or other vegetable oil
  • salt and pepper
  1. Scrub or peel the potatoes and cut into 3/4 inch chunks. Put in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until potatoes are barely tender, about 10 minutes. Don't overcook.
  2. Meanwhile, in a saucepan or skillet, mix the brats, sliced, with the drained sauerkraut and about 1/2 bottle or can of beer. Simmer this until the brats are done. (If using pre-cooked brats, simmer until warmed through.)
  3. Slice the onion into paper-thin slices and separate into rings.
  4. Drain the cooked potatoes and drizzle 2 - 3 tablespoons of beer over the hot potatoes.
  5. Make the dressing: Whisk together 1 Tablespoon beer, Tablespoon mustard, 1 Tablespoon vinegar and 3 Tablespoons oil. Add salt and pepper to taste.
  6. Mix the potatoes with the brats and sauerkraut. Stir in the onions. Add the dressing and mix gently. Serve warm or cold.
This summertime favorite is a meal-in-a-bowl. It's can be served warm or cold, which makes it a great choice for a picnic.