SALAD
16 sm New potatoes; scrubbed
Salt
1 tb Dried tarragon
2    Bratwursts
-(precooked or fresh;
- pork, veal or turkey)
2 md Spanish onions
- cut into 1/2-in dice
1 1/3 c  Petite frozen peas
1 1/3 c  Small-diced carrots
2 tb Peanut oil
4 lg Green onions; thinly sliced

-DRESSING –
6 tb Cider vinegar
6 tb Beer; (can be leftover)
2 tb Light brown sugar
1 tb Dijon mustard
1/2 ts Dried tarragon
1/2 ts Salt
1/2 ts Coarse cracked black pepper
Boston lettuce leaves
– for serving

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 e 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).