Honey Pale Ale Mustard Yukon Gold Potato Salad

Honey-Mustard-Potato-Salad-2-96Nothing 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 to fried chicken or grilled beer infused sausages.

 

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

 

This recipe is part of the Memorial Day Picnic Menu.

Honey Pale Ale Yukon Gold Potato Salad
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A classic Honey Mustard Potato Salad, but with a Beer Cuisine twist.
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A classic Honey Mustard Potato Salad, but with a Beer Cuisine twist.
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:
Potato Salad Ingredients:
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.
Recipe Notes

Honey-Mustard-Potato-Salad-3-96

Sean Z. Paxton

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