Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

“Spread 4 Wide” Spuds & Brats




Source of Recipe


Life11, Atlanta


List of Ingredients




Dressing
1/2 cup rice wine vinegar
1/8 cup olive oil
1/8 cup honey
1/2 teaspoon Cholula Hot Sauce
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/4 teaspoon salt
1/2 teaspoon white pepper

Salad

1 package Johnsonville Bratwurst – cooked, cooled and cut into 1-inch slices
2 quarts diced, cooked & cooled red potatoes
1 cup diced red onion
2 cups diced celery
2 cups diced red pepper


Recipe



1. In a plastic bowl, combine the dressing ingredients. Cover and hold in the refrigerator for at least 1 hour prior to use so all the flavors will combine.

2. Preheat your Grill to medium heat. Place the “brats” on the grill, turn
the heat to low, and grill the brats for 25-30 minutes. Let brats cool, cut into 1-inch pieces and
hold in refrigerator until you are ready to assemble salad.

3. Place the salad ingredients in a large plastic bowl and add the dressing.

4. Without breaking apart the potatoes, gently combine the dressing with the salad and let stand
for ten minutes prior to serving so some of the dressing will be absorbed into the potatoes.