Grilled Brats Peppers and Onions with The Best Potato Salad and Green Beans

Servings:
Grilled Brats Peppers and Onions with The Best Potato Salad and Green Beans 4.67/5 (6 votes)

It's definitely backyard grilling season. Which means finding the perfect sides to compliment what your grilling. Potato salad is always a favorite, but I'm not a huge fan of the traditional recipe. So, I decided it was time to 'waste' a couple of hours in the search for The Best Potato Salad. What I came up with was a blending of a couple recipes I found in old cookbooks and the recipes I've made before. And for someone who doesn't like potato salad, this one was mighty good!

The Best Potato Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby new potatoes, cubed
  • 6 slices bacon
  • 1/2 cup mayonnaise, or plain yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3-4 large egg, hard-boiled and chopped
  • 1/4 cup green onion, sliced

DIRECTIONS

  1. Boil potatoes in water with a little salt until they are fork tender.
  2. While the potatoes are cooking, cook bacon (I cheated and cooked my in the microwave) and chop or crumble. Set aside.
  3. Combine mayonnaise, Dijon, salt, and pepper in a large bowl.
  4. When the potatoes are cooked, drain them and transfer to the bowl with the dressing. Toss to combine and coat.
  5. Top with bacon, eggs, and green onions, and toss lightly to combine.
  6. Refrigerate until serving. The longer you can let it sit, the better it will taste.

Nutritional Information

Serving Size 197g Calories 206 Fat 7.8 Carbs 21 Fiber 2.1 Protein 12.

Grilled Brats with Peppers and Onions

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 4-6 bratwursts, uncooked
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 12-24 oz light beer, or water
  • 4 hot dog buns

DIRECTIONS

  1. Grill brats on all sides until cooked through.
  2. Transfer them to a heavy pot and add remaining ingredients.
  3. Bring to a boil, reduce to simmer and cover.
  4. Let simmer for at least 30 minutes and up to a couple of hours, adding more liquid as needed.
  5. Serve in hot dog buns.

Nutritional Information

Serving Size: 164g (1 brat and veggies) Calories 310 Fat 25 Carbs 7 Fiber 1.2 Protein 12.2

Green Beans

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 pound green beans, washed and trimmed
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Bring enough water to cover the green beans to a boil.
  2. Add green beans, reduce to a simmer, and let cook for about 5-10 minutes depending on the size of the green beans. You want crisp beans with a bright green color.
  3. Season with salt and pepper and serve.

Nutritional Information

Serving Size 113g Calories 35 Fat .1 Carbs 8 Fiber 4 Protein 2.

NOTES

KID NOTE: Not big fans of the potato salad, but loved the brats and green beans.

VEGETARIAN TIP:  Replace the brats with portabella mushroom caps.

GLUTEN MODIFICATIONS: Use water instead of beer.

3 Comments

  1. Rebecca Bechtold says:

    The potato salad was fantastic! Going to make it for Easter. My family enjoyed this entire meal.:)

  2. Beth Clawson says:

    I agree! The potato salad was the best!

  3. awascher says:

    I had never heard of cooking brats this way, so I tried it and I’m glad that I did! And the potato salad was a big hit with everyone!

Leave a Reply to Beth Clawson