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16 small new potatoes, about 1 lb, 6 oz total, scrubbed
1 T dried tarragon
2 bratwursts (precooked or fresh; pork, veal or turkey), about 8 oz total
2 med Spanish onions, about 14 oz total, cut into 1/2-in dice
1 1/3 C each: petite frozen peas, small-diced carrots
2 T peanut oil
4 lge green onions, thinly sliced

6 T each: cider vinegar, beer
2 T light brown sugar
1 T Dijon mustard
1/2 t each: dried tarragon, salt, coarsely 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
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


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