Directions

1. Cover potatoes with water in a large pot and bring to a boil. Reduce heat and cover the pot. Cook the potatoes until tender (roughly 20-25 minutes). Drain and rinse in cold water. Skin potatoes and chop into squares. Place in a large bowl.
2. Cook brats according to package directions. Cut into ½” slices; Cool before adding to the salad.
3. Add brats, eggs, celery, onion and pickle relish.
4. Add mayonnaise, Dijon, beer, salt and pepper to another bowl and mix well. Pour over potato mixture; combine.
5. Place in a sealed container and store in the refrigerator for several hours.