Brewhaus Potato Salad
Elevate your next gathering with Brewhaus Potato Salad, a hearty and flavorful twist on the classic dish that brings pub-inspired flair to the table. Featuring tender Yukon Gold potatoes and crispy thick-cut bacon, this recipe stands out with its bold beer-infused dressing made from lager or pale ale, whole grain mustard, and apple cider vinegar. Sautéed shallots and garlic add depth, while fresh parsley and dill provide a vibrant, herbaceous finish. Perfect as a side dish for barbecues, potlucks, or casual dinners, this slightly warm potato salad is a crowd-pleaser that marries smoky, tangy, and savory flavors in every bite. Ready in under an hour, it’s the ideal recipe for those seeking a unique and satisfying dish. Keywords: potato salad with beer dressing, hearty potato salad, pub-style potato salad, bacon potato salad recipe.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 6 slices Thick-cut bacon
- 2 medium Shallots
- 2 cloves Garlic
- 0.5 cup Beer (lager or pale ale)
- 2 tablespoons Whole grain mustard
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 0.5 teaspoon Pepper
Instructions
Scrub the Yukon Gold potatoes clean and cut them into bite-sized chunks. Leave the skin on for added texture and flavor.
Place the potato chunks in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain and set aside to cool slightly.
Meanwhile, in a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Remove the cooked bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
In the same skillet, remove excess bacon grease, leaving about 1 tablespoon in the pan. Finely dice the shallots and mince the garlic, then sauté them in the skillet over medium heat for 2-3 minutes until fragrant and softened.
Deglaze the skillet by adding the beer. Let it simmer for 3-4 minutes, reducing the liquid slightly.
Remove the skillet from the heat and whisk in the whole grain mustard, apple cider vinegar, and olive oil to create a tangy dressing.
In a large serving bowl, combine the cooked potatoes with the crumbled bacon, sautéed shallot and garlic mixture, and the prepared beer-mustard dressing. Toss gently to coat everything evenly.
Sprinkle the chopped parsley, dill, and black pepper over the potato salad. Toss again to distribute the herbs.
Let the salad sit for 15-20 minutes to allow the flavors to meld. Serve slightly warm or at room temperature, and enjoy your Brewhaus Potato Salad!
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.3 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
