Potato Salad with Bratwursts

Description
Source: Prodigy Guest Chefs Cookbook by Abby Mandel

Salad

 * 16 small new potatoes, scrubbed
 * salt
 * 1 tbsp dried tarragon
 * 2 bratwursts (precooked or fresh pork, veal or turkey)
 * 2 medium Spanish onions cut into ½-in dice
 * 1⅓ cup petite frozen peas
 * 1⅓ 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
 * ½ tsp dried tarragon
 * ½ tsp salt
 * ½ tsp coarse cracked black pepper
 * Boston lettuce leaves for serving

Salad

 * 1) Put potatoes in 3-quart pot. Cover with water.
 * 2) Add salt and tarragon. Add fresh bratwursts, if using.
 * 3) Bring to boil.
 * 4) Boil, uncovered, until potatoes are almost tender but still with some firmness.
 * 5) Add onions, peas and carrots. Cook 1 minute longer.
 * 6) Drain contents of pot in large, fine strainer.
 * 7) When potatoes are cool enough to handle, cut in half.
 * 8) Split cooked or precooked brats lengthwise, then into ½-inch thick slices.
 * 9) Heat oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced brats.
 * 10) Cook until well browned, about 3 minutes, stirring often. Use slotted spoon to transfer brats to 2-quart mixing bowl.
 * 11) Add potatoes to skillet, cut side down. Cook until browned, about 2 minutes.
 * 12) Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer.
 * 13) Toss gently to combine.

Dressing

 * 1) Add all ingredients to any fat remaining in skillet. Stir well.
 * 2) Heat through but do not boil.
 * 3) Pour over salad. Toss gently to combine. Adjust seasoning.
 * 4) Can be served immediately or refrigerated as long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust seasoning.
 * 5) Can be served at room temperature or warm.
 * 6) If serving warm, reheat gently in non-stick skillet or in microwave oven on medium power (50%) until warm, not hot.
 * 7) Arrange lettuce leaves on serving plate. Mound potato salad on top.
 * 8) Alternately, salad can be served in shallow soup plates (omit lettuce).