OKTOBERFEST POTATO SALAD

OKTOBERFEST POTATO SALAD

Serves 12 – 16

INGREDIENTS:

  • 5 lbs. Reser’s Mega Diced Red Potatoes (71117.14479)
  • Kosher salt
  • 2 lbs. Kielbasa or German Bratwurst sliced into 1-inch pieces
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 cup dark beer
  • 3 Tbsp coarse or stoneground German-style mustard
  • 2 Tbsp sugar
  • ½ cup parsley, chopped
  • Freshly ground black pepper

DIRECTIONS:

  • Steam the potatoes for 10 minutes in a steamer or heat in a 350-degree oven for 10 minutes.
  • Cook the sliced Kielbasa in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally.
  • Transfer to a plate topped with paper towels to drain.
  • Add the onion and peppers to the skillet and cook for about 3-4 minutes or until they are transparent but not brown.
  • Stir in 1 cup dark beer, mustard and sugar and cook for about 5-7 minutes or until the dressing has reduced to about 1/2 cup.
  • Add the potatoes back to the pan with the dressing and toss to coat.
  • Add the Kielbasa and parsley.
  • Season with kosher salt and freshly ground black pepper to taste.
  • Serve warm.

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