Side Dishes
Beer & Brat Potato Salad
Potato salad is nearly synonymous with summer gatherings — what would a picnic or a barbecue be without it? This version takes a cue from the Midwest with beer, brats, and whole-grain mustard. Give it a try at your next cookout and be the hit of the party.
Ingredients
FOR THE SALAD, BOIL:
FOR THE DRESSING, SLICE:
Instructions
For the salad, boil potatoes in beer and water 10 minutes. Reduce heat to a simmer, add bratwurst, and simmer until potatoes are forktender, 10 minutes more.
For the dressing, slice scallion whites and sauté with caraway seeds in 1 Tbsp. oil in a small skillet until softened, about 3 minutes. Stir in vinegar, mustard, and brown sugar; bring to a boil and boil until thickened, 3–4 minutes more.
Transfer potatoes to a bowl with the cabbage, then pour dressing over the top. Let potatoes and cabbage stand while grilling brats. Preheat grill to high. Brush grill grate with oil.
Grill brats until charred on outside, about 5 minutes. Remove brats from grill, let rest 5 minutes, then slice and add to potatoes and cabbage. Toss salad together and season with salt and black pepper. Serve salad warm or at room temperature.
To avoid drying out the brats, boil the potatoes, then add the brats and simmer to cook through.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 243
% Daily Value*
Total Fat 14g 21%
Saturated Fat 5g 25%
Cholesterol 31mg 10%
Sodium 481mg 20%
Carbs 21g 7%
Fiber 3g 12%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.