I wanted to try something different to go with barbecued flank steak, I found a recipe for a German potato salad that was just what I was looking for! Warm potato salad made with a beer dressing. That's my kind of thing! And, it it rocked!
I used Headwall Alt., a German brown ale, by Tuckerman Brewery. You can use whatever beer you like, but I recommend something lighter in flavor and color. A strong tasting beer will overpower the other flavors in the salad and a dark beer will give the potatoes an unappealing color.
Beer'd Warm German Potato Salad
12 Small to Medium Red Potatoes
6 Slices Cooked Bacon, Crispy
3 Stalks Celery, Minced
3 Hard Boiled Eggs, Chopped
2 Tablespoons Butter
2 Tablespoons All-Purpose Flour
1/2 Teaspoon Dry Mustard
1 Tablespoon Granulated Sugar
1 Cup Lager or Brown Ale
1/2 Teaspoon Tabasco Sauce
Salt And Fresh Ground Pepper, To Taste
Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to medium high and cook for 15 minutes or just tender. Remove from heat and drain. Return to pan and cover with cold water.
Once the potatoes are cool enough to handle, cut into quarters. Place in a large mixing bowl, set aside.
Melt the butter in a small saucepan over medium-low heat. Stir in the flour until blended and smooth. Add the mustard and sugar. Slowly stir in the beer and Tabasco sauce. Increase the heat to medium high and bring to a boil, stirring constantly. Remove from heat as soon as it begins to boil.
Pour the beer dressing over the potatoes and mix gently so as to not smoosh the potatoes. Add the hard-cooked eggs, celery, and bacon. Add salt and pepper, if desisred. Again, mix gently.
Serve warm or at room temperature.