Beer Potato Salad
Yield: 8 servings
Cook Time: About 30-40 minutes, depending on size and type of potatoes
Tips: May be made with Russet potatoes or golden potatoes
Suggestion: Delicious served as a side dish for picnics, social events and holiday gatherings, and nicely accompanies sandwiches, hamburgers, hot dogs or most any meat or seafood main dish.
If you haven't yet tried cooking with beer, this Beer Potato Salad recipe is the perfect place to start! Chances are, you're already familiar with other recipes that use beer as one of the ingredients, such as beer battered fish, chili made with beer, or even bread made with beer. This Beer Potato Salad uses a modest amount of beer (only 1/2 cup with 3 pounds of potatoes)
to add moisture and a nice twist of flavor. The beer flavor is very subtle - in fact, some might not even taste it at all. The strength of the beer flavor is also somewhat dependent on the type of beer you use, because beer can vary in terms of flavor intensity. If you are making a potato salad that kids will also be eating, you can simply use a nonalcoholic beer and achieve the same tasty results. Light colored beers are recommended with this potato salad recipe, because dark beer can darken the potato salad, which might not be as visually appealing. As the above photo shows, light colored beer will give this potato salad a nice light and bright color. Diced celery and diced onions give this potato salad a nice added crunch and festive flavor, and when combined with some chopped fresh parsley, a nice boost of green color!
Beer potato salad is great as a side dish for picnics, social events and holiday gatherings, and nicely accompanies sandwiches, hamburgers, hot dogs or most any meat or seafood main dish.
Beer potato salad is great as a side dish for picnics, social events and holiday gatherings, and nicely accompanies sandwiches, hamburgers, hot dogs or most any meat or seafood main dish.
Recipe▼
Ingredients
- Potatoes
- 3 lbs. potatoes (Russet or golden)
- 2 cups diced celery
- 1 small onion, diced
- salt and pepper to taste
- Dressing
- 1 cup mayonnaise
- 2 tablespoons prepared mustard
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/2 cup beer (preferably not dark)
- 2 tablespoons chopped parsley
Directions
Rinse potatoes, then with skins on, place in a large pot. Fill pot with enough water to cover potatoes, then heat to a boil. Reduce heat to medium-high (to a medium boil) and cook for about 30-40 minutes or just until potatoes are tender and able to be easily pierced with the tines of a fork. Be careful to not overcook!
Carefully remove potatoes from pot and allow to cool. When cool enough to handle, peel skins off potatoes. (Tip: Keep a small bowl of water near work area so you can dip your fingers in the bowl as needed to remove starchiness from your fingers.) Cut peeled potatoes in half lengthwise, then cut each half into 1/4-inch slices. Note: If preferred, potatoes can also be cut into bite-size chunks. (Tip: Keep a glass of water near your work area so you can dip your knife in the water to occasionally clean the knife - this will make slicing the potatoes easier.)
Transfer cut potatoes to a large mixing bowl, then add celery and onion and season to taste with salt and pepper. In a separate mixing bowl, whisk or stir together mayonnaise, mustard and hot pepper sauce. Gradually stir in beer, then stir in chopped parsley. Pour dressing over potato mixture, then toss together gently, preferably with a curved rubber spatula, being careful to not break potatoes. Cover with plastic wrap or place in a container with a lid and chill in refrigerator until ready to serve.
Carefully remove potatoes from pot and allow to cool. When cool enough to handle, peel skins off potatoes. (Tip: Keep a small bowl of water near work area so you can dip your fingers in the bowl as needed to remove starchiness from your fingers.) Cut peeled potatoes in half lengthwise, then cut each half into 1/4-inch slices. Note: If preferred, potatoes can also be cut into bite-size chunks. (Tip: Keep a glass of water near your work area so you can dip your knife in the water to occasionally clean the knife - this will make slicing the potatoes easier.)
Transfer cut potatoes to a large mixing bowl, then add celery and onion and season to taste with salt and pepper. In a separate mixing bowl, whisk or stir together mayonnaise, mustard and hot pepper sauce. Gradually stir in beer, then stir in chopped parsley. Pour dressing over potato mixture, then toss together gently, preferably with a curved rubber spatula, being careful to not break potatoes. Cover with plastic wrap or place in a container with a lid and chill in refrigerator until ready to serve.
