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German Potato Salad with Brats

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German Potato Salad with Brats
  • Prep 10 min
  • Total 45 min
  • Servings 6
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Betty’s scalloped potatoes make short work of this traditional October recipe.
Updated Nov 10, 2010

Ingredients

Steps

  • 1
    Heat oil in 10-inch skillet over medium heat. Cook bratwurst in oil, turning occasionally, until brown; remove from skillet and drain.
  • 2
    Heat Potatoes, Sauce Mix and hot water to boiling in same skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
  • 3
    Stir in vinegar. Place bratwurst on potatoes. Cover and simmer about 3 minutes longer or until hot. Sprinkle with paprika.

Tips from the Betty Crocker Kitchens

  • tip 1
    To reduce the amount of fat, use turkey bratwurst and omit the oil. In step 1, cook bratwurst in a nonstick skillet sprayed with cooking spray.
  • tip 2
    Serve this with creamy coleslaw, cold beer or lemonade and brownies à la mode.

Nutrition

440 Calories, 34g Total Fat, 14g Protein, 21g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
300
Total Fat
34g
52%
Saturated Fat
12g
60%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
1560mg
65%
Potassium
400mg
11%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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