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Nutrition Facts
Serving Size 193 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 900 mg 38%
Total Carbohydrate 33 g 11%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 5 g
Vitamin A 2% • Iron 10%
Vitamin C 60% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Brat Mustard Potato Salad

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 1/2 Lb baby gold potatoes, quartered
1 Tsp The Real Co. Pink Himalayan Salt
4 slices Better than Good Pecan Smoked Bacon
1/2 cup(s) Byers' Best Candied Jalapeños, diced
2 Tbsp Byers' Best Candied Jalapeños Juice
2 Tbsp Adams Reserve House Rub
1/2 cup(s) Fischer & Wieser Brat Haus Beer Mustard
1/4 cup(s) mayonnaise
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Instructions

1
Place potatoes in a large saucepan, cover with water and add salt. Bring to a boil, reduce heat to medium and cook until just fork tender. Drain and set aside.
2
Meanwhile, heat a skillet on medium-low, add bacon and cook until crispy. Drain on paper towels then crumble.
3
Place bacon in a large bowl along with jalapeños and juice, house rub, mustard, and mayonnaise. Mix well.
4
Add drained potatoes and gently toss to coat. Serve warm or cold.
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