All Things Beer

30 Days 30 Recipes: Beer Potato Salad Recipe June 21

Beer Potato Salad Recipe
Beer Potato Salad Recipe

Back in my early 20’s I had a whole string of roommates. The rental company assumed I was a nightmare to live with as we were constantly changing the names on our rental agreement but really it was because I always roomed with people that I worked with. Those people ALWAYS grew tired of the lameness of where we worked and they moved on hence the turnover of roommates. I had four roommates in two years. One of those four roommates, roommate number 2, did not work where I worked and I met him through a mutual friend. This guy loved to cook but he could not figure out how to cook for one, or even two. It was more like he was cooking for an army. Our fridge would be filled with food he could never eat before it would go bad.

This recipe for beer potato salad reminded me of roommate number 2 for the simple matter that it produced way more than necessary. So with that being said I am going to cut down the recipe to what I feel is an adequate amount of potato salad. If you have a need for an abundance of potato salad the original recipe is linked here and inspired by Fort Collins Brewery.

For this recipe you will need the following ingredients:

For the mustard sauce
1 cup whole mustard
1 teaspoon dijon mustard
1 teaspoon chili sauce
1/8 cup honey
6 ounces red ale
1/2 tablespoon salt

For the potato salad
2.5 lbs Yukon Gold Potatoes (diced into large chunks)
1 cup red onion (diced)
1/2 cup cooked bacon (chopped)
1/4 cup mustard sauce (from above)
1/3 cup green onion (thin sliced)
6 tablespoons rice wine vinegar
5 tablespoons sugar
1/4 teaspoon celery salt
1/4 teaspoon ground black pepper
1/3 teaspoon salt

Start with cooking the potatoes as that will be the longest task of this recipe. Boil them until they are soft.

While they are cooking you can start on the mustard sauce. Mix the whole mustard, Dijon mustard, chili sauce, honey, beer and salt in a small bowl. Set aside.

Next chop up your ingredients for the potato salad, minus the potatoes. Mix all the ingredients well and set aside until the potatoes are done cooking. The original recipe left the potatoes in large chunk form but I prefer my potato salad mashed. So I mashed away. I then folded in the remaining ingredients for the salad as well as some of the mustard. I still had a lot of mustard left over even though I reduced the recipe by half.  I will probably make some mustard baked chicken recipe later to use up the mustard. I do not want to be like roommate number 2 and let food go to waste!

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