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CATEGORY CUISINE TAG YIELD
Meats, Grains Spanish Low-cal, Salads 6 Servings

INGREDIENTS

16 New potatoes, scrubbed
Salt
1 T Dried tarragon
2 Bratwursts
precooked or fresh
pork veal or turkey
2 Spanish onions
cut into 1/2-in dice
1 1/3 c Petite frozen peas
1 1/3 c Small-diced carrots
2 T Peanut oil
4 Green onions, thinly sliced
6 T Cider vinegar
6 T Beer, can be leftover
2 T Light brown sugar
1 T Dijon mustard
1/2 t Dried tarragon
1/2 t Salt
1/2 t Coarse cracked black pepper
Boston lettuce leaves
for serving

INSTRUCTIONS

PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon.
Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until
potatoes are almost tender but still with some firmness. Add onions,
peas and carrots. Cook 1 minute longer. Drain contents of pot in
large, fine strainer. When potatoes are cool enough to handle, cut in
half. Split cooked or precooked brats lengthwise, then into 1/2-inch
thick slices. Heat oil in 10-inch non-stick skillet over medium-high
heat. When hot, add sliced brats. Cook until well browned, about 3
minutes, stirring often. Use slotted spoon to transfer brats to
2-quart mixing bowl. Add potatoes to skillet, cut side down. Cook
until browned, about 2 minutes. Use slotted spoon to transfer them to
bowl along with sliced green onions and remaining vegetables in
strainer. Toss gently to combine. FOR DRESSING: Add all ingredients  to
any fat remaining in skillet. Stir well. Heat through but do not  boil.
Pour over salad. Toss gently to combine. Adjust seasoning. Can  be
served immediately or refrigerated as long as 1 day. If  refrigerated,
toss gently to mix ingredients. Adjust seasoning. Can  be served at
room temperature or warm. If serving warm, reheat gently  in non-stick
skillet or in microwave oven on medium power (50 %)  until warm, not
hot. Arrange lettuce leaves on serving plate. Mound  potato salad on
top. Alternately, salad can be served in shallow soup  plates (omit
lettuce).  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 68
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 298.5mg
Potassium: 244mg
Carbohydrates: 5.3g
Fiber: 1.7g
Sugar: 2.1g
Protein: 1.3g


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