Prep time: 15 minutes
Total time: 30 minutes
2 pounds|1 kilogram Yukon gold potatoes, cut into 1-inch pieces
2 tablespoons canola oil, divided
1 pound|450 grams cooked bratwurst, cut into ½-inch coins
2 medium shallots, diced
½ bunch mustard greens, cut into 1-inch pieces (about 4 ounces|125 grams)
½ cup|125 ml light beer
kosher salt and freshly ground black pepper
1 ½ tablespoons Dijon mustard
1 ½ tablespoons whole-grain mustard
1 teaspoon honey
⅓ cup|80 ml apple cider vinegar
⅓ cup|80 ml olive oil
1 tablespoon caraway seeds, toasted
- Make the vinaigrette: In a large bowl, whisk together the mustards, honey, and apple cider vinegar. Slowly whisk in the olive oil until emulsified. Add the caraway seeds and season with salt and pepper.
- Place the potatoes in a medium saucepan and cover with cold water. Season generously with salt, bring to a boil, then reduce the heat to maintain a simmer. Cook the potatoes until just tender, about 3 minutes. Drain and transfer to the bowl with the dressing.
- Heat 1 tablespoon of canola oil in a large skillet over medium-high. Add the bratwurst and cook until golden-brown and slightly crispy, 5 to 7 minutes. Using a slotted spoon, remove the bratwurst and transfer it to the bowl with the potatoes.
- Add the remaining tablespoon of olive oil to the skillet. Cook the shallots until soft, 2 to 3 minutes. Add the mustard greens and cook until wilted, about 3 minutes. Deglaze with the beer and cook for 4 minutes, or until the beer has mostly evaporated. Season with salt and pepper and transfer to the bowl with the potatoes and bratwurst. Toss to combine and check for seasoning before serving.
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