Honey Pale Ale Mustard Yukon Gold Potato Salad

Name: Honey Pale Ale Yukon Gold Potato Salad
Prep time: 10 min
Cook time: 30 min
Yield: 8 serving
Ingredients: 4 pound potatoes, Yukon Gold, (medium size, washed and eyes removed); 12 ounce IPA (such as Sierra Nevada Torpedo Extra IPA); 2 tablespoon salt, kosher; 1 recipe Honey Mustard Pale Ale Sauce (recipe here); 1/2 cup White Miso Malt Vinegar Mayonnaise, (recipe here); 2 tablespoon parsley, Italian leaf, fresh (chopped fine); 1 tablespoon thyme, fresh (leaves only, chopped fine); 1 tablespoon chives, fresh, (chopped fine); 1 tablespoon hops, cascade, whole cone, (available at Beer Beer and More Beer); 1/4 cup green onions, (sliced thin (about one whole onion)); 3 each celery, stalks, (washed and chopped fine); 1/2 each onion, red, medium (peeled and sliced thin); 1/4 cup tomatoes, sun dried, (packed in oil, julienned (optional))

Posted on May 17, 2016

by Sean Z. Paxton

Recipe

Nothing beats a perfect summer day and a picnic. And what’s a picnic without potato salad? This twist of beery deliciousness works great with anything from a simple burger, BBQ to fried chicken, or grilled beer-infused sausages. This Honey Pale Ale Mustard Yukon Gold Potato Salad uses my Honey Mustard Pale Ale Sauce recipe, to be tossed with the cooked potatoes. It is such a versatile sauce, that can be used to baste chicken | Cornish hens | quail on the grill, used as a salad dressing, to a sauce for grilled sausage or crispy fried chicken. Cooking with Beer in a picnic setting, easy, a make-ahead dish that will satisfy you and your guests! Try this recipe with my ‘Shake and Bake’ Hopped Fried Chicken.

Makes: enough for 8 guests

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2010 | Issue #42

This recipe is part of the Memorial Day Picnic Menu.

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Honey Pale Ale Yukon Gold Potato Salad

A classic Honey Mustard Potato Salad, but with a Beer Cuisine twist. This Honey Pale Ale Mustard Yukon Gold Potato Salad is perfect for a picnic, BBQ, or alongside a piece of 'Shake and Bake' Hopped Fried Chicken.

CourseComfort, Family Style, Lunch, Salad
CuisineAmerican, Beer Cuisine, Vegetarian
Cooking Beer StyleAmerican Pale Ale
SeasonalSpring Seasonal, Summer Seasonal
Food SectionBBQ Side, Honey, Mustard, Picnic, Potato, Starch
Cooking MethodBoiling, Cooking with Beer
BreweryBeer Advocate, Sierra Nevada
KeywordCooking with Beer

Servings	Prep Time
8 serving	10 minute

Cook Time	Passive Time
30 minute	1 hour

Servings	Prep Time
8 serving	10 minute

Cook Time	Passive Time
30 minute	1 hour

Honey Pale Ale Yukon Gold Potato Salad

CourseComfort, Family Style, Lunch, Salad
CuisineAmerican, Beer Cuisine, Vegetarian
Cooking Beer StyleAmerican Pale Ale
SeasonalSpring Seasonal, Summer Seasonal
Food SectionBBQ Side, Honey, Mustard, Picnic, Potato, Starch
Cooking MethodBoiling, Cooking with Beer
BreweryBeer Advocate, Sierra Nevada
KeywordCooking with Beer

Servings	Prep Time
8 serving	10 minute

Cook Time	Passive Time
30 minute	1 hour

Servings	Prep Time
8 serving	10 minute

Cook Time	Passive Time
30 minute	1 hour

Ingredients

Yukon Gold Potato Ingredients:

4 pound potatoes, Yukon Gold, medium size, washed and eyes removed
12 ounce IPA such as Sierra Nevada Torpedo Extra IPA
2 tablespoon salt, kosher

Potato Salad Ingredients:

1 recipe Honey Mustard Pale Ale Sauce recipe here
1/2 cup White Miso Malt Vinegar Mayonnaise, recipe here
2 tablespoon parsley, Italian leaf, fresh chopped fine
1 tablespoon thyme, fresh leaves only, chopped fine
1 tablespoon chives, fresh, chopped fine
1 tablespoon hops, cascade, whole cone, available at Beer Beer and More Beer
1/4 cup green onions, sliced thin (about one whole onion)
3 each celery, stalks, washed and chopped fine
1/2 each onion, red, medium peeled and sliced thin
1/4 cup tomatoes, sun dried, packed in oil, julienned (optional)

Servings: serving

Units:

Instructions

Yukon Gold Potato Directions:

Prepare the potatoes by cutting them into quarters or sixths, depending on the size. Add the potatoes to a large pot and add 12 ounces beer, then top with enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and place over medium heat. Bring to a boil and simmer until the potatoes are fork-tender, but not falling apart, about 25 minutes. Drain the potatoes in a colander, then transfer them to a sheet tray, arranging them in a single layer. Let cool to room temperature.

Potato Salad Ingredients:

As the potatoes are cooking and cooling, prepare the dressing. In a medium-size bowl, add the Honey Pale Ale Mustard Sauce, White Miso Malt Vinegar Mayonnaise, herbs and cascade hops (if using). Using a whisk, blend to combine evenly. Set aside.
In a large bowl, add the green onions, celery, red onions, and sun-dried tomatoes. Add the cooled potatoes and toss with 1/2 to 3/4 of the dressing. Taste the potatoes and adjust the seasoning along with more dressing if needed (to achieve the desired consistency). Transfer the salad to a decorative bowl, wrap with plastic wrap and refrigerate until ready to serve. The potato salad can be made up to two days in advance. Before serving, lightly toss the salad again, adding more dressing to refresh it. Additional dressing before serving is necessary to prevent the salad from drying out if made in advance. Garnish with more chopped herbs before serving.