Brats n' Beer Potato Salad Servings: 4 Ingredients - 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 - 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    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.   Directions Scrub or peel the potatoes and cut into 3/4 inch chunks. Put in a saucepan,	1

	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. 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.) Slice the onion into paper-thin slices and separate into rings. Drain the cooked potatoes and drizzle 2 - 3 tablespoons of beer over the hot potatoes. Make the dressing: whisk together 1 tablespoon beer, 1 tablespoon mustard, 1 tablespoon vinegar and 3 tablespoons oil. Add salt and pepper to taste. Mix the potatoes with the brats and sauerkraut. Stir in the onions. Add the dressing and mix gently. Serve warm or cold.	2