Warm Potato Salad With Beer and Mustard Dressing Recipe - Food.com (2024)

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ingredients directions Questions & Replies Reviews Tweaks RECIPE SUBMITTED BY YOU'LL ALSO LOVE

4

Submitted by Papa D 1946-2012

"Posting for ZWT6 German/Benelux region. Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. Recipe is from myrecipes.com."

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Ready In:
1hr

Ingredients:
16
Serves:

8

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ingredients

  • Salad

  • 3 lbs red potatoes
  • 1⁄2 cup finely chopped red onion
  • 1⁄4 cup thinly sliced green onion
  • 1⁄4 cup finely chopped celery
  • 1⁄4 cup chopped fresh parsley
  • 1⁄4 cup finely chopped sweet pickle
  • 2 tablespoons beer
  • 2 tablespoons cider vinegar

  • Dressing

  • 1⁄4 cup olive oil, divided
  • 3⁄4 cup finely chopped yellow onion
  • 3⁄4 cup beer
  • 1⁄4 cup cider vinegar
  • 1 teaspoon sugar
  • 3⁄4 teaspoon salt
  • 1⁄8 teaspoon fresh ground black pepper
  • 2 tablespoons Dijon mustard

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directions

  • 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.

Questions & Replies

Warm Potato Salad With Beer and Mustard Dressing Recipe - Food.com (13)

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Reviews

  1. I have eaten this when living in Germany and have always loved it! I used red skin potatoes and left the skins on for colour and fibre. I also used red onions and spring (green) onions too. My beer of choice was Stella Artois and I managed to get some German mustard for a totally authentic taste! Made for the Cheese and Whine Team for Germany and ZWT#6. Merci Papa D! FT:-)

    French Tart

  2. This was a great side dish. There is only a small amount of beer in the dressing, so I'd recommend using a flavorful brew (like a stout or an India Pale Ale) instead of a light beer.

    Probably This

  3. Loved this. Not too sweet. I used sweet pickle relish instead of sweet pickle (I guess it's more or less the same). Only thing different was that I used less oil, about half. Otherwise, no changes. BF is not fond of raw onions, so he avoided the red onions even though I cut them very small. I liked it exactly as I made it, thank you! My beer was a Corona light, mustard was my favorite, Koskiusko. :)

    Kumquat the Cats fr

  4. This was easy! I used a Pale Ale but everything else was the same. Made for ZWT6.

    Mulligan

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Tweaks

  1. Loved this. Not too sweet. I used sweet pickle relish instead of sweet pickle (I guess it's more or less the same). Only thing different was that I used less oil, about half. Otherwise, no changes. BF is not fond of raw onions, so he avoided the red onions even though I cut them very small. I liked it exactly as I made it, thank you! My beer was a Corona light, mustard was my favorite, Koskiusko. :)

    Kumquat the Cats fr

RECIPE SUBMITTED BY

Papa D 1946-2012

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  • 126 Recipes
  • 20 Tweaks

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