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Red, White and Blue Potato Salad With Lager Beer Dressing
2 bottles (12 oz each) Lager beer
4 cloves garlic, smashed with side of knife
4 pounds mixed baby red, white and blue potatoes, quartered
1 Tablespoon plus 1/3 cup canola oil
1/4 cup shallots, finely chopped
1/4 cup cider vinegar
2 teaspoons sugar
1 Tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
3 eggs, hard-boiled and chopped
1/2 cup canned sweet corn kernels
1/3 cup scallions, sliced
6 slices bacon, cooked crisp and crumbled
1/4 cup parsley, chopped
In large pot with colander inset, combine beer and garlic cloves. Bring Lager beer to a boil over medium-high heat. Insert colander or steam basket; place potato quarters over simmering beer. Cover tightly with lid. Steam potatoes 20 to 24 minutes, until just tender when pierced with fork. Transfer potatoes to large bowl to cool. Pour the beer from pot into a glass measure, discard garlic and reserve beer. There should be about 1 cup.
In small saucepan over medium-high heat, warm 1 tablespoon canola oil. Add shallots and cook, stirring, about 2 minutes or until softened. Add reserved beer, vinegar and sugar; bring mixture to a boil. Boil 7 minutes or until reduced to about 2/3 cup. Pour mixture into a blender or food processor. Add honey mustard, salt and pepper. With blender or food processor on low, slowly pour in remaining 1/3 cup canola oil until dressing is emulsified.
Pour dressing over potatoes; add egg pieces, corn kernels, scallions and bacon. Toss well to coat. Serve potato salad warm or refrigerate up to 2 days before serving. Top with parsley when ready to serve. (If dressing is made ahead, bring to room temperature before serving.)
Recipe courtesy of the National Beer Wholesalers Association.