Brewhaus Potato Salad

Recipe by EdsGirlAngie

A yummy take on the vinaigrette-style potato salads, with a mellow beer-based dressing. It goes with everything from steaks or ribs to chicken or burgers. A basic, easy and delicious potato salad, served best at room temperature, or even a little warm.

Top Review by Gay Gilmore

My experience is about the same as Sue L on this one. I served this with grilled steaks. I wanted a potato salad that would kind of sit in the background instead of grabbing center stage. There was just too much liquid. Bacon might have helped the flavor profile. I would have preferred more flat-leaf parsley, and having it be fresh and green when added instead of cooked into the sauce.

Ingredients Nutrition


  1. Make the beer vinaigrette: Heat 2 tbsp.
  2. of the olive oil and saute onions until just soft, about 5 minutes.
  3. Add beer, vinegar, and sugar; boil for 5 minutes.
  4. Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
  5. Season to taste with salt and pepper.
  6. Set aside.
  7. Cook potatoes in boiling salted water about 25 minutes.
  8. Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
  9. While potatoes are warm, gently mix them with the beer dressing.
  10. Serve warm or at room temperature.

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