Beer & Brat Potato Salad
A lighter, hoppier beer is best with the potatoes and brats. If you'd rather skip the alcohol, feel free to just cook them in water instead.
- For Salad:
- 1 1/2 pounds small red-skinned potatoes, quartered
- 2 12-ounce bottles of beer
- 2 cups water
- 12 ounces uncooked bratwurst or hickory smoked sausage
- For Dressing:
- 1 bund scallions, trimmed
- 1/2 teaspoon caraway seeds
- 1 tablespoon olive oil
- 1/2 cup cider vinegar
- 1/4 cup coarse grain mustard
- 2 tablespoons brown sugar
- 3 cups thinly sliced green cabbage
- Salt, to taste
- Freshly ground black pepper, to taste
To Make Salad:
Boil potatoes in beer and water 10 minutes. Reduce heat to simmer, add bratwurst, and simmer until potatoes are fork-tender, 10 minutes more.
To Make Dressing:
Slice scallion whites and sauté with caraway seeds in 1 tablespoon oil in a small skillet until softened, about 3 minutes. Stir in vinegar, mustard, and brown sugar; bring to a boil and boil until thickened, 3 - 4 minutes more.
Transfer potatoes to a bowl with the cabbage, then pour dressing over the top. Let potatoes and cabbage stand while grilling the brats.
Preheat grill to high. Brush brill grate with oil.
Grill brats until charred on outside, about 5 minutes. Remove brats from grill, let rest 5 minutes, then slice and add to potatoes and cabbage. Toss salad together and season with salt and pepper. Serve warm or at room temperature