Potato Salad with Bratwursts Recipe

Name: Potato Salad with Bratwursts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

8595

kcal

Calories

Fat

1690

Carbs

415

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 small new potatoes scrubbed, 1 tablespoon tarragon leaves dried, 2 each bratwurst precooked, 2 medium spanish onions, and more.

Yes, Potato Salad with Bratwursts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Salad with Bratwursts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions