Beer Dressed Potato Salad

READY IN: 1hr 25mins
Recipe by SusieQusie

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.

Top Review by Kumquat the Cats fr

This was exceptionally tasty, and very low fat. I halved the recipe and used a light lager (Michelob) and vegetarian bacon. I played around a bit with the amount of onion and veggie bacon (added more). I wish I had added more dressing too. That may have been my fault as I used large Idaho potatoes instead of smaller red potatoes usually used to make potato salad. BTW, this was not hot at all, I added more hot sauce too. Also there are minor flaws in the instructions (no comment about when the hot sauce and salt should be added - I suggest adding it to dressing before you toss it with the potatoes). This was really tasty though, a great low fat potato salad recipe. We both loved it! Thanks Susie, will make this again.

Ingredients Nutrition


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

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