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