Beer Potato Salad Recipes

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

BEER DRESSED POTATO SALAD

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.

POTATO SALAD WITH BEER DRESSING

Steps:

• Boil potatoes in medium-size saucepan until just tender.
• Peel and slice.
• Fry bacon until crisp.
• Break into small pieces and mix with onion, celery and salt; set aside.
• Stir melted butter and flour in a small saucepan until blended.
• Add mustard and sugar.
• Slowly stir in beer and Tabasco sauce.
• Bring to boil, stirring constantly.
• Pour over potatoes.
• Sprinkle with parsley.
• Toss lightly and let stand 1 hour.
• Add bacon mixture; toss gently and serve.

BEER & BRAT POTATO SALAD RECIPE - (4.3/5)

Steps:

• To Make Salad: Boil potatoes in beer and water 10 minutes. Reduce heat to simmer, add bratwurst, and simmer until potatoes are fork-tender, 10 minutes more. To Make Dressing: Slice scallion whites and sauté with caraway seeds in 1 tablespoon oil in a small skillet until softened, about 3 minutes. Stir in vinegar, mustard, and brown sugar; bring to a boil and boil until thickened, 3 - 4 minutes more. Transfer potatoes to a bowl with the cabbage, then pour dressing over the top. Let potatoes and cabbage stand while grilling the brats. Preheat grill to high. Brush brill grate with oil. Grill brats until charred on outside, about 5 minutes. Remove brats from grill, let rest 5 minutes, then slice and add to potatoes and cabbage. Toss salad together and season with salt and pepper. Serve warm or at room temperature

WHITE ALE POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, whisk dressing ingredients until blended. Pour over warm potatoes and toss to coat. Cool slightly. Refrigerate, covered, until cold, about 1 hour., To serve, add arugula, tomatoes, green onions and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately.

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD

Steps:

• In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
• Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
• Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.