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.
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
POTATO SALAD WITH BEER DRESSING
Make and share this Potato Salad With Beer Dressing recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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.
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