Christine Gardner/Staff

Grilled Beer Brat German Potato Salad

 

INGREDIENTS 

3 bratwurst

1 onion, quartered and thinly sliced

2 beers

2 cups water

2 pounds medium-sized red potatoes

3 tablespoons whole grain mustard, plus additional for table

1/4 cup apple cider vinegar, plus 2 tablespoons

1 tablespoon mayonnaise

1 tablespoon vegetable oil

2 tablespoons chopped fresh parsley

Sea salt and freshly ground black pepper

 

DIRECTIONS

Place the brats in a saucepan that is wide enough to lay them flat. Add the onions and pour the beer over the top. Bring to a simmer and cook for about ten minutes or until they are cooked through. Remove the brats from the pan, drain out the beer and reserve the onions. Heat a grill pan or skillet to high and grill the brats just enough to crisp and brown the casing. Set aside to cool. Then slice into 1/4 inch slices. For the potatoes, place in a pan and cover with water. Add a generous pinch of salt to the water. Bring to a boil and cook until potatoes are fork tender, but not too soft. Drain and place in a large bowl. Sprinkle with 2 tablespoons of vinegar and toss gently. Place the potatoes in the freezer for 30 minutes. Meanwhile, to make the dressing combine the mustard, remaining vinegar, mayonnaise, oil, salt and pepper in a bowl. Whisk together until fully incorporated. Remove the potatoes from the freezer, add the fresh parsley, reserved onions, salt and pepper. Pour over the dressing and gently toss to combine. Add the sausage slices and stir together.  This can be chilled until ready to serve or served immediately.