Foods | Cooking
Hints & Tips
This potato salad is also known as
"Kartoffelsalat" and is popular throughout Germany. It is so good!
More of Linda's wonderful
Salad and Salad Dressing Recipes and more great
Check out my
Old-Fashioned 4th of July Picnic menu (with recipes).
Warm Potato Salad with Beer Dressing Recipe
Salad and Salad Dressing,
Yields: 4 to 6 servings
Prep time: 25 min
6 (2 pounds) medium
4 bacon strips
2 tablespoons finely-chopped
3/4 cup finely chopped celery
salt or to taste
Beer Dressing (see recipe below)
2 tablespoons chopped fresh parsley, for garnish
* Small red potatoes may be substituted.
In a large pan over medium-high heat, add potatoes and
cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately
12 to 15 minutes or until just tender. Remove from heat and drain. NOTE: I usually remove
the skins when the potatoes have cooled enough to hold. As soon as you can
handle the potatoes, cut the warm potatoes into bite-sized chunks and place in alarge mixing bowl.
Fry bacon in a skillet over medium heat until crisp. Remove the bacon and
drain on paper towels. Crumble bacon and mix with onion, celery, and salt in
a small bowl; set aside.
Prepare Beer Dressing. Pour the warm Beer
Dressing over the potatoes and mix gently. Add the hard-cooked eggs and
bacon mixture; mix gently again. Sprinkle parsley over the top.
This salad may be served warm or at room
Makes 4 to 6 servings.
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 tablespoon granulated sugar
1 cup beer (your favorite brand)*
* Use pale lager-type beer
when preparing the salad, as a darker beer will discolor the potatoes.
Melt the butter in a small saucepan over medium-low heat. Add the flour and
stir until blended. Add the mustard and sugar. Slowly stir in the beer and
Tabasco sauce. Raise the heat to medium and bring the mixture just to a
boil, stirring constantly. Remove from heat.