Potato Salad with Beer Dressing
Elevate your next picnic or potluck with this tangy and savory Potato Salad with Beer Dressing—a creative twist on the classic dish! Featuring tender baby potatoes tossed in a velvety dressing made with pale ale or lager, Dijon mustard, apple cider vinegar, and a touch of honey, this recipe offers a rich, malty depth that’s delightfully unexpected. Sautéed onions, garlic, and fresh herbs like parsley and chives add vibrant flavor, while optional crumbled bacon takes it to the next level. Perfectly chilled for warm-weather gatherings or served at room temperature, this crowd-pleasing side dish combines bold ingredients, unique flavors, and effortless preparation for a truly unforgettable addition to your table.
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Recipe Information
Ingredients
- 1000 g Baby potatoes
- 1 tsp Salt
- 2 tbsp Olive oil
- 1 Yellow onion, finely diced
- 2 Garlic cloves, minced
- 120 ml Pale ale or lager beer
- 1 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey
- 100 g Mayonnaise
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Chives, chopped
- 0.5 tsp Black pepper, freshly ground
- 50 g Bacon, cooked and crumbled (optional)
Instructions
Rinse the baby potatoes thoroughly and place them in a large pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil. Cook the potatoes for 15-20 minutes, or until tender when pierced with a fork.
Drain the potatoes in a colander and let them cool slightly. Cut the potatoes into halves or quarters, depending on their size, and set them aside in a large mixing bowl.
In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
Pour in the beer and increase the heat to medium-high. Allow the mixture to simmer for 3-5 minutes, reducing slightly. Remove from heat and let it cool to room temperature.
In a separate bowl, whisk together the Dijon mustard, apple cider vinegar, honey, and mayonnaise. Slowly mix in the cooled beer mixture until well combined.
Pour the beer dressing over the prepared potatoes and toss gently to coat. Add the chopped parsley, chives, and freshly ground black pepper. If desired, stir in the cooked and crumbled bacon for added flavor.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a gentle toss and garnish with additional herbs if desired. Serve cold or at room temperature.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 28.4 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4683 mg | 100% | |
*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.
