RCI-VG.002.0053.001
Guinness Potato Salad
Try this delicious and spicy Irish salad. For vegetarians, use tofu instead of bacon. Tastes great! Serves 6.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 medium
- bacon (or tofu4 slicesfor vegetarians)
- onions1 tablespoonchopped
- celery1 stalkchopped
- 1 teaspoon
- 2 tablespoons
- 2 tablespoons
- ½ teaspoon
- 1 tablespoon
- 8 oz
- ½ teaspoon
- fresh parsley2 tablespoonschopped
Method
1
Cut the potatoes into 1-inch cubes and place them in a large pot of cold salted water. Bring to a boil and cook until just tender but still holding their shape, about 12-15 minutes.
15 minutes
2
While potatoes cook, chop the bacon into small pieces and cook in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and set aside.
6 minutes
3
In the same skillet with bacon fat, add the chopped onions and celery, cooking over medium heat until softened, about 3-4 minutes.
4 minutes
4
Sprinkle the flour and dry mustard over the softened vegetables, stirring constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
2 minutes
5
Slowly pour the Guinness stout into the roux, stirring continuously to prevent lumps from forming. Add the sugar and Tabasco sauce, stirring until the mixture is smooth.
2 minutes
6
Drain the cooked potatoes and add them to the Guinness sauce, gently folding to coat evenly. Reduce heat to low and simmer for 3-5 minutes to allow flavors to meld.
4 minutes
7
Stir in the cooked bacon, chopped fresh parsley, and salt to taste. Transfer to a serving bowl and serve warm or at room temperature.