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Warm Potato Salad with Beer Dressing Recipe

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This recipe for Warm Potato Salad with Beer Dressing, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harriet Duhe' Melancon
Added: Thursday, July 12, 2007


6 (2 pounds) medium potatoes *
4 bacon strips
2 tablespoons finely chopped onion
3/4 cup finely chopped celery
2 teaspoons salt or to taste
Beer Dressing (see recipe below)
3 hard-cooked eggs, chopped
2 tablespoons chopped fresh parsley, for garnish
* Small red potatoes may be substituted.

Beer Dressing:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1 tablespoon sugar
1 cup beer, your favorite brand
1/2 teaspoon Tabasco sauce

In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, app.12 to 15 minutes or until just tender. Remove from heat and drain. NOTE: I usually remove the skins when the potatoes have cooled enough to hold, Allie hates the skin (you can leave the skins on.) As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
Fry bacon in a skillet over medium heat until crisp. Remove the bacon and drain on paper towels. Crumble bacon and mix with onion, celery, and salt in a small bowl; set aside.
Prepare Beer Dressing. Pour the warm Beer Dressing over the potatoes and mix gently. Add the hard-cooked eggs and bacon mixture; mix gently again. Sprinkle parsley over the top.
To prepare beer dressing: Melt the butter in a small saucepan over medium-low heat. Add the flour and stir until blended. Add the mustard and sugar. Slowly stir in the beer and Tabasco sauce. Raise the heat to medium and bring the mixture just to a boil, stirring constantly. Remove from heat.

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Personal Notes:
Personal Notes:
I can't imagine a Bourgeois that won't like this!




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