Ingredients
SALAD
16 small new potatoes, scrubbed
1 salt
1 tbsp dried tarragon
2 bratwursts (precooked or fresh, pork, veal or turkey
2 medium spanish onions cut into 1/2-in dic, e
1 1/3 cup petite frozen peas
1 1/3 cup small-diced carrots
2 tbsp peanut oil
4 large green onions, thinly sliced
DRESSING
6 tbsp cider vinegar
6 tbsp beer, (can be leftover)
2 tbsp light brown sugar
1 tbsp dijon mustard
1/2 tsp dried tarragon
1/2 tsp salt
1/2 tsp coarse cracked black pepper
1 boston lettuce leaves for serving
Directions
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).
Servings: 6 servings
Potato Salad With Bratwursts Recipe brought to you by Recipe Ideas
Categories: German; Meat; Salad; Vegetable
The History of Recipes
Academics have traced the existance of recipes way back into history, at least as far as the ancient Egyptians, and possibly even further. However, in the main part, these early recipes were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. During Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of Roman times used many different aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in publications on food, some of which still exist in private collections. Like it or not, the introduction of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Potato Salad With Bratwursts recipe.
