BEER DRESSED POTATO SALAD
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
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
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
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.
DRESSING FOR POTATO SALAD
I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.
Provided by Login
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.5 g, Sodium 117.4 mg, Sugar 1.1 g
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
WHITE ALE POTATO SALAD
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. -Jenny MacBeth, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 185 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 536mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO-BEAN SALAD WITH HERB DRESSING
My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. -Chris Cummer, Bayonne, New Jersey
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely., In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.
Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO SALAD DRESSING II
This adds zip to your spud salad. A nice change from the usual mayonnaise dressing. Makes enough for 4 pounds of potatoes.
Provided by ANTLALA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
- Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 11.2 g, Cholesterol 26.4 mg, Fat 2.9 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 73.5 mg, Sugar 10.4 g
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