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Kitchen Notebook

June 26, 2017

Brats with Young Potato Salad

90+ Minutes

Serves 2

  • Young Potatoes
  • Brats
  • 3 large Mustard Green leaves
  • 2 Tbsp. Mayo
  • 2 Tbsp. Mustard
  • 1 Tbsp. Apple Cider Vinegar
  • 1/2 Tbsp. Olive Oil
  • 1/2 tsp. Salt

Bring a medium pot of salted water to a boil. Place potatoes in the boiling water, reduce heat and simmer until fork-tender, 10-15 minutes. Drain, then let cool slightly

Meanwhile, mix vinegar, whole grain mustard, mayo in a large bowl.

Cut larger potatoes in quarters and smaller potatoes in half and transfer to bowl with vinegar mixture; toss to coat. Let cool. Cut mustard greens into thin strips, then add to potatoes and toss again.

Heat a large skillet with drizzle of oil. Add brats to the hot skillet and sear cooked through until browned on all sides, about 15 minutes. Serve brats with potato salad and a sharp mustard.

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