German Potato Salad with Beer Brauts

German Potato Salad with Beer Brauts might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 672 calories, 22g of protein, and 46g of fat each. For $3.21 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have kosher salt, green onions, red potatoes, and a few other ingredients on hand, you can make it. A couple people really liked this European dish. It is a good option if you're following a gluten free and dairy free diet. 61 person have made this recipe and would make it again. It is brought to you by Culicurious. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. With a spoonacular score of 48%, this dish is good. Try German Potato Salad, German Potato Salad, and German Potato Salad for similar recipes.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Quarter the potatoes and set in a pot of cold water (2 quarts) with 2 tablespoons of kosher salt.Turn the heat to high, and allow the potatoes to come to a boil. Continue to boil for 15 minutes, until the potatoes are fork-tender.Drain potatoes and leave in the colander. Set aside for now.Put the brauts to boil on the stove in a pot just big enough to fit all the ingredients (the brauts and beer). Bring to a boil then reduce to a simmer. Continue to simmer for 15 minutes, until brauts are cooked through.While the brauts are cooking, start the potato salad on the stove as well.Over medium high heat, render the chopped bacon until crispy, about 5-7 minutes.Add the red onion and cook for another 5-7 minutes, until the onion is translucent and soft.Add the garlic and cook for another 1-2 minutes, until very fragrant.Add the cider vinegar, sugar, kosher salt and Dijon mustard. Cook for a couple of minutes until bubbling and sauce is thickened slightly.Stir in the potatoes and cooking for another couple of minutes until potatoes are completely coated in sauce and heated through. Remove from heat.Remove the brauts from the beer and set on a paper towel to drain.Divide the potato salad between four plates with a braut each.Top potato salad with green onions and serve.

 

Step by step:

1. Quarter the potatoes and set in a pot of cold water (2 quarts) with 2 tablespoons of kosher salt.Turn the heat to high, and allow the potatoes to come to a boil. Continue to boil for 15 minutes, until the potatoes are fork-tender.

2. Drain potatoes and leave in the colander. Set aside for now.

3. Put the brauts to boil on the stove in a pot just big enough to fit all the ingredients (the brauts and beer). Bring to a boil then reduce to a simmer. Continue to simmer for 15 minutes, until brauts are cooked through.While the brauts are cooking, start the potato salad on the stove as well.Over medium high heat, render the chopped bacon until crispy, about 5-7 minutes.

4. Add the red onion and cook for another 5-7 minutes, until the onion is translucent and soft.

5. Add the garlic and cook for another 1-2 minutes, until very fragrant.

6. Add the cider vinegar, sugar, kosher salt and Dijon mustard. Cook for a couple of minutes until bubbling and sauce is thickened slightly.Stir in the potatoes and cooking for another couple of minutes until potatoes are completely coated in sauce and heated through.

7. Remove from heat.

8. Remove the brauts from the beer and set on a paper towel to drain.Divide the potato salad between four plates with a braut each.Top potato salad with green onions and serve.

Nutrition Information:

covered percent of daily need