Holiday Potato Salad and Brats

potato


onion
mayonnaise
mustard
garlic salt
pepper


corn on the cob

paprika

Lodge Cast Iron Habachi Style Charcoal Grill-L410

1. Scrub potatoes and boil in the skin until tender (about 20 minutes). Set aside until cool.
2. Cook eggs in boiling water until hard-boiled (10 minutes or longer). Set aside.
3. Remove skins from potatoes and cut into small chunks. Place in a large mixing bowl
4. Chop pickles into chunks and add to potatoes.
5. Finely chop onions and add to potatoes.
6. Mix in mayonnaise and mustard and season with garlic salt and pepper. Chop eggs and gently fold into salad. Chill for at least one hour.
7. Start grill.
8. Heat a large pot of water for corn.
9. Place brats on grill when it is hot.
10. Place corn in boiling water and cook until tender (about 5 to 10 minutes depending on personal preference).
11. Sprinkle potato salad with paprika and serve with brats wrapped in hoagie rolls and corn on the cob.