RCI-VG.002.0128.001
Potato Salad with Beer Dressing
Potato Salad with Beer Dressing From my one of my great grandmothers. Refined, updated and simplified by my grandmother, preserved by my mother, passed on to me.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Peel and cut potatoes into 1-inch cubes, then place in a large pot of salted water and bring to a boil.
20 minutes
2
While potatoes cook, cut bacon slices into small pieces and fry in a skillet over medium heat until crispy, then set aside on a paper towel.
10 minutes
3
Once bacon is cooked, add chopped onions and celery to the bacon fat remaining in the skillet and sauté for 2–3 minutes until softened.
3 minutes
4
Sprinkle flour and dry mustard over the onion-celery mixture and stir constantly for 1 minute to create a roux.
1 minutes
5
Slowly pour the beer into the roux while stirring to avoid lumps, then add sugar and Tabasco sauce.
2 minutes
6
Simmer the beer dressing over low heat for 2–3 minutes, stirring occasionally, until thickened.
3 minutes
7
Drain the cooked potatoes thoroughly and transfer to a large serving bowl.
2 minutes
8
Pour the warm beer dressing over the potatoes while both are still warm, then add the cooked bacon pieces and gently fold together until combined.
2 minutes
9
Season with salt to taste and let the salad rest for 5–10 minutes to allow flavors to meld.
7 minutes
10
Transfer the potato salad to a serving dish and garnish with chopped fresh parsley before serving warm or at room temperature.