Beer Dressed Potato Salad Recipes

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BEER DRESSED POTATO SALAD



Beer Dressed Potato Salad image

My SIL made this & I loved it. Getting the recipe was a challenge since Lou is a "cook with what I have on hand" person. I've used my best guess for directions but am fairly confident of the ingredients. Cook time does NOT include boiling the potatoes but DOES include the standing time. Updated to reply to reviews: I always use the beer most commonly found in Texas coolers - Miller Lite. I suggest that you add additional mustard in you use a darker beer. Added salt & Tabasco additions to directions.

Provided by SusieQusie

Categories     Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

6 medium potatoes, boiled tender, peeled & cubed
1 slice smoked bacon, diced
3 tablespoons onions, diced
1 celery rib, diced
1 tablespoon butter
2 teaspoons flour
1 teaspoon spicy brown mustard
1 tablespoon sugar
1 teaspoon salt
1 cup beer
1 teaspoon Tabasco sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Fry bacon until crisp. Remove from skillet & add onion & celery. Set aside.
  • Pour off bacon drippings & in same pan, melt the butter. Add flour & stir to make a roux.
  • Blend in the mustard, sugar & salt & slowly add the beer. Season with Tabasco to taste. Bring to a boil, stirring constantly.
  • Pour over potatoes, add the parsley, toss to coat & let stand for 1 hour.
  • Just before serving, add the bacon, onion, celery mixture, toss again & serve.
  • ***Cooks note: This is fairly spicy so adjust/omit Tabasco to taste.

Nutrition Facts : Calories 220.6, Fat 2.7, SaturatedFat 1.5, Cholesterol 6.5, Sodium 463.2, Carbohydrate 42.2, Fiber 5, Sugar 4.1, Protein 5.2

WARM POTATO SALAD WITH BEER AND MUSTARD DRESSING



Warm Potato Salad With Beer and Mustard Dressing image

Posting for ZWT6 German/Benelux region. Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. Recipe is from myrecipes.com.

Provided by Papa D 1946-2012

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

3 lbs red potatoes
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onion
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup finely chopped sweet pickle
2 tablespoons beer
2 tablespoons cider vinegar
1/4 cup olive oil, divided
3/4 cup finely chopped yellow onion
3/4 cup beer
1/4 cup cider vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons Dijon mustard

Steps:

  • To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
  • To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).
  • Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
  • Pour dressing over potato mixture; toss gently.
  • Serve immediately.

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