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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This ridiculously over the topped brat is a celebration of Midwestern tailgating. Mustard? Check! Cheese curds? Yep! Potatoes? Why not?! Tailgating is no place for the faint of heart! —SP
Ingredients
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12 ounces
Potatoes (we used gold potatoes diced into small pieces, ½ inch cubes are ideal
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5 ounces
Cheese curds (rough chopped into smaller pieces)
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4 tablespoons
Mayo
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1 teaspoon
Apple cider vinegar
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2 teaspoons
Yellow mustard
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1 teaspoon
Dried dill
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1/4 teaspoon
Onion powder
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1/4
Garlic powder
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• Brats, prepared in your style of choice (see the Steakhouse Style Beer Brats below for our beer brat recipe!)
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• S.Rosen’s brat buns
Directions
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1. For the potato and cheese curd topping: Combine the mayo, apple cider vinegar, mustard, dried dill, onion powder and garlic powder. Set aside.
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2. Next put the cubed potatoes in pot filled with heavily salted water. Bring water to boil. When potatoes are soft enough that a fork can sink in the potato they are ready. Should take about 15 minutes. Drain and add to the mayo mixture.
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3. Let the mixture sit for 15- 20 minutes, then add the cheese curds and fold them in. Taste and add more salt if needed. This can be prepared the day before, keep refrigerated until ready to serve.
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4. Prepare the brat in your preferred manner (grilled or beer brat will be best). Take the topping out of the cooler or fridge about 20 min before serving. Place the prepared brat in an S.Rosen’s bun and top with the potato and curd mixture. Enjoy!
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