This is a warm potato salad turned into a one-pot meal consisting of potatoes, bratwurst, mustard greens, and a mustard vinaigrette. It was a tasty quick and easy dinner, suitable for mid-week. The basic idea could be adapted for non-meat eaters by substituting cooked salmon for the bratwurst (and possibly adding some fresh dill). The quantities below are to serve 2 persons. The recipe is adapted from the Munchies column at vice.com
1 pound mini-Yukon Gold potatoes, halved
1 Tbs. canola oil, divided
1 shallot, chopped
2 oz. mustard greens (~1/4 bunch), cut into 1 inch pieces (Next time I will use more)
¼ cup lager beer
1 Tbs. Dijon mustard
1 Tbs. whole grain mustard
½ tsp. honey
3 Tbs. apple cider vinegar
3 Tbs. olive oil
½ Tbs. caraway seeds
Salt and pepper to taste
Cook the bratwursts, cool them, and slice them into 1/3 inch coins. I put them in a skillet with some water and cooked them until the water had evaporated and the bratwursts had browned.
Put the potatoes in a saucepan with enough salted water to cover. Bring to a boil and then reduce to a simmer until barely done, about 10 minutes. Drain and put into a large bowl.
Make a vinaigrette by combining the mustards, honey, and apple cider vinegar in a small bowl. Whisk in the olive oil. Whisk in the caraway seeds. Combine the vinaigrette with the hot cooked potatoes and stir.
Using about ½ Tbs. of canola oil, saute the bratwurst slices in a skillet until well browned on both sides. Add the browned bratwursts to the bowl with the potatoes and stir.
Add the remaining ½ Tbs. of canola oil to the skillet and saute the shallot until translucent. Add the mustard greens, and saute. Add the beer to deglaze the pan, and cook until the greens are wilted and the liquid is absorbed. Add the cooked vegetables to the bowl with the potatoes and bratwurst. Stir. Check the seasoning, and serve warm.