Brats n' Beer Potato Salad Recipe

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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.
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  • 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
Container:saucepan(s), serving dish
  • Scrub or peel the potatoes and cut into 3/4 inch chunks.
  • Put in a saucepan, 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.
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