Best Beer Potato Salad Recipes

BEER-BRAISED SAUSAGES WITH WARM POTATO SALAD

Steps:

• In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
• Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to combine.
• Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

WARM POTATO SALAD WITH BEER AND MUSTARD DRESSING

Steps:

• To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
• To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).
• Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
• Pour dressing over potato mixture; toss gently.
• Serve immediately.

BEER DRESSED POTATO SALAD

Steps:

• Fry bacon until crisp. Remove from skillet & add onion & celery. Set aside.
• Pour off bacon drippings & in same pan, melt the butter. Add flour & stir to make a roux.
• Blend in the mustard, sugar & salt & slowly add the beer. Season with Tabasco to taste. Bring to a boil, stirring constantly.
• Pour over potatoes, add the parsley, toss to coat & let stand for 1 hour.
• Just before serving, add the bacon, onion, celery mixture, toss again & serve.
• ***Cooks note: This is fairly spicy so adjust/omit Tabasco to taste.

POTATO SALAD WITH BEER DRESSING

Steps:

• Boil potatoes in medium-size saucepan until just tender.
• Peel and slice.
• Fry bacon until crisp.
• Break into small pieces and mix with onion, celery and salt; set aside.
• Stir melted butter and flour in a small saucepan until blended.
• Add mustard and sugar.
• Slowly stir in beer and Tabasco sauce.
• Bring to boil, stirring constantly.
• Pour over potatoes.
• Sprinkle with parsley.
• Toss lightly and let stand 1 hour.
• Add bacon mixture; toss gently and serve.

BEER POTATO SALAD

Steps:

• 1. Cook potatoes in skins until tender. When cool, peel and dice. Add celery and onion and season to taste with salt. 2. Blend together mayonnaise, mustard and hot pepper sauce. Gradually stir in beer. Add parsley. 3. Pour over potato mixture. Mix lightly with fork, being careful not to break potatoes. Chill.

BEER-BRINED POTATO SALAD WITH SUNFLOWER-SEED CHIMICHURRI RECIPE - (4.5/5)

Steps:

• In a large bowl, prepare an ice-water bath. Bring a large pot of salted water to a boil. Blanch potatoes until tender, about 5 minutes. Immediately transfer potatoes to ice water to halt cooking. Meanwhile, combine beer, ¼ cup kosher salt, cloves, garlic, black tea sachet and rosemary in a medium. Bring to a boil over high heat. Turn off heat, discard tea bag and let brine cool to room temperature. Transfer potatoes and brine to a large Ziploc bag. Seal bag and let sit at least 1 hour and up to overnight in the refrigerator, turning bag occasionally to coat potatoes. Meanwhile, Make Chimichurri: Combine all ingredients in a medium bowl and mix well. Once potatoes have brined, set broiler to high. Remove potatoes from brine, pat dry and transfer along with onions to a rimmed baking sheet. Discard brine and its contents. Toss vegetables with oil and salt. Broil until golden and caramelized, 15-20 minutes. To serve, transfer roasted vegetables to a serving dish and spoon some chimichurri on top. Serve remaining chimichurri on the side.

BEER & BRAT POTATO SALAD RECIPE - (4.3/5)

Steps:

• To Make Salad: Boil potatoes in beer and water 10 minutes. Reduce heat to simmer, add bratwurst, and simmer until potatoes are fork-tender, 10 minutes more. To Make Dressing: Slice scallion whites and sauté with caraway seeds in 1 tablespoon oil in a small skillet until softened, about 3 minutes. Stir in vinegar, mustard, and brown sugar; bring to a boil and boil until thickened, 3 - 4 minutes more. Transfer potatoes to a bowl with the cabbage, then pour dressing over the top. Let potatoes and cabbage stand while grilling the brats. Preheat grill to high. Brush brill grate with oil. Grill brats until charred on outside, about 5 minutes. Remove brats from grill, let rest 5 minutes, then slice and add to potatoes and cabbage. Toss salad together and season with salt and pepper. Serve warm or at room temperature