Beer Dressed Potato Salad
photo by Kumquat the Cats fr
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 medium potatoes, boiled tender, peeled & cubed
- 1 slice smoked bacon, diced
- 3 tablespoons onions, diced
- 1 celery rib, diced
- 1 tablespoon butter
- 2 teaspoons flour
- 1 teaspoon spicy brown mustard
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup beer
- 1 teaspoon Tabasco sauce
- 2 tablespoons fresh parsley, chopped
directions
- 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.
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Reviews
-
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.
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this was good, i think i should have tasted the mustard i was going to use with the beer, i used a spicy whole grain brown with a dark belgian ale, because for some reason it didn't taste like what i expected. the taste was still good, the onion and the bacon were excellent! and this was a really easy and different potato salad to make!
Tweaks
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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.
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>