Potato Salad with Beer Dressing

This potato salad skips the mayo entirely and goes German-style with a warm, cooked dressing built on beer. Butter and flour form a quick roux, then mustard, sugar, and a full cup of beer get whisked in and brought to a boil. That hot dressing gets poured directly over the sliced potatoes while they’re still warm, so they absorb every bit of the malty, tangy flavor.

Letting the dressed potatoes stand for a full hour before adding the bacon, onion, and celery is key. That resting time is when the potatoes soak up the dressing and the flavors meld. The bacon mixture goes in at the end so the bacon stays crispy instead of getting soggy.

A few dashes of hot sauce in the dressing add a barely-there warmth that keeps the flavor interesting.

Kitchen Tips

• Boil the potatoes until just tender, not falling apart. Overcooked potatoes crumble when tossed and turn the salad into mashed potatoes.
• Peel and slice the potatoes while still warm. Warm potatoes absorb dressing far better than cold ones.
• Stir the roux constantly when adding the beer. It foams up and lumps if you pour too fast.
• Use any beer you like. A lager keeps it light, a darker ale adds more malty depth.

Variations

• Add a tablespoon of whole grain mustard for visible seeds and a sharper mustard punch.
• Toss in sliced dill pickles or cornichons for a briny, tangy crunch.
• Use smoked bacon for a deeper, smokier pork flavor throughout.