German Potato Salad with Beer Dressing

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Rating:

(5 votes) 4 5

Just so you know, this makes for a lot of potato salad - cut the recipe if you are not cooking for a large barbecue picnic.

Ingredients

  • 10 small red potatoes
  • 12 slices bacon
  • 1 small onion chopped
  • 4 ribs celery chopped
  • 1 tsp. salt
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1/2 tsp. dry mustard
  • 1 Tbs. sugar
  • 1 C. beer
  • 1/2 tsp. Tabasco sauce
  • 2 Tbs. chopped fresh parsley

Directions

Peel and cube potatoes, boil until tender, drain. Fry bacon until crisp. Drain well, crumble bacon, and mix with onion, celery, and salt. Set aside. Stir butter and flour in a small saucepan to make a roux. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potato mixture. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture, toss gently.

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Reviews (4)

  • I love the idea of tabasco. It has a different flavor and hits a different part of your tongue. What I am not sure about is all that bacon! I will try this recipe but cut the bacon in half and only use salt to season the potatoes when boiling.
    Do you serve it room temp or cold from the fridge???

    Flag as inappropriate ilove2cook2  |  August 28, 2008

  • The tabasco sauce did not do a thing to help this dish. Pepper did.
    Instead of flour, I used instant mashed potatoes so that it wasn't so heavy.

    Flag as inappropriate Tlady  |  August 6, 2008

  • I don't like the addition of tabasco, either, and prefer freshly ground pepper. Otherwise, it's a great recipe. How about making the roux with some of the bacon grease rather than using butter? I like adding the onions and later the celery to the roux to soften them slightly. Merry2

    Flag as inappropriate Merry2  |  July 7, 2008

  • The recipe sounds great except the Tabasco sauce. Can you make this recipe without the Tabasco sauce? Or can you substitute just plain pepper to taste?

    Flag as inappropriate metermade  |  July 7, 2008

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