Kartoffelsalat Mit Biermarinade (Potato Salad/Beer Dressi
Submitted by Frank111
German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
90 minThis kartoffelsalat takes the classic German warm potato salad and gives it a malty kick with beer in the dressing.
The potatoes soak up a warm sauce made from beer, mustard, and butter thickened into a light gravy, then get tossed with crispy bacon bits and fresh parsley.
Letting it sit for an hour before serving is key so the flavors meld and the potatoes really absorb that beer marinade.
Kitchen Tips
- Use a lager or pilsner for the dressing - dark beers will overpower the potatoes
- Boil the potatoes just until tender, not mushy (they’ll break apart when you toss them)
- The hour-long rest at room temperature isn’t optional - that’s when the magic happens
- This is best served warm or at room temperature, not cold from the fridge
Ingredients
Directions
Boil potatoes in medium-size saucepan until just tender.
Peel and slice.
Fry bacon until crisp.
Break into small pieces and mix with onion, celery and salt; set aside.
Stir melted butter and flour in a small saucepan until blended.
Add mustard and sugar.
Slowly stir in beer and hot sauce.
Bring to boil, stirring constantly. Pour over potatoes.
Sprinkle with parsley.
Toss lightly and let stand 1 hour.
Add bacon mixture; toss gently and serve.
Comments
