I’ve made this side dish part of my Love at first bite series because it’s a great side dish to most protein and I’m ready for summer cookouts. Aren’t you? This potato salad with beer is a German recipe which I tweaked a tiny bit. This recipe reminds me of my father when we were making German potato salad, asking me “what are you doing with the Italian seasoning?” As I put Italian seasoning in almost every thing, even today. The things we remember.
Question…do you boil the whole potato then cut it up once cooled or do you cut it up and the boil it? I’ve always have done the latter. I think it shortens the cooking time. Serves 8 (for just me I’ll cut everything in half or I’ll be eating it for a couple weeks) Total Time: 1 hour
3 lbs red potatoes, cut in bite size pieces
1/2 cup yellow onion, diced
1/4 cup green onions, thinly sliced
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1/4 cup dill pickle relish (unless you prefer sweet)
2 tablespoons beer (not light need more flavor nor dark will darken potatoes 🤢)
2 tablespoons cider vinegar
1/4 cup olive oil, divided
3/4 cup yellow onion, chopped
3/4 cup same beer as above
1/4 cup cider vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
Salt and pepper, to taste
Boil potatoes until fork tender. I’d start testing after 15 minutes, you want tender not mushy. Place in a bowl add in the remaining salad ingredients, toss to combine.
In a saucepan on medium heat add the onions with 2 tablespoons olive oil and cook until translucent about 2 -3 minutes. Add in all ingredients except mustard and remaining olive oil.
In your food processor add mixture and the mustard, process until smooth then slowly add in the remaining olive oil while processing through the food chute until combined. Pour over potatoes and toss to coat. Serve immediately.