Beer Boiled Potato Salad

by LEON BOUTEILLER

Summertime cries out for picnics and backyard dining. Possible poolside meals and snacks include grilled meats, vegetables and whatever. Remembrances of past summer picnics include potluck when aunts and uncles, cousins and dear friends would all show up. Each brought his own specialty to be squeezed onto the crowded table. We youngsters would run around the yard while our elders shared stories of the day and the past. The dinner bell or a scraped knee would end the mayhem and the focus shift to the great buffet.

I would always be first in line for the potato salad. Even as a child I was intrigued by the variety and form of potato salad. Eggs in some, none in another. French’s mustard screamed yellow but another might use Dijon style mustard. Almost always the predominant dressing was mayonnaise. Occasionally a German style salad would appear with vinaigrette dressing. Mostly the potatoes were boiled white Maine but sometimes an outlier with baked potato guts or even sweet potato.

Memory creates an idea - potato salad flavored with beer. Not so crazy as the savory flavors of the salad go well with beer. Isn’t this a popular beverage for picnic foods?!

I found recipes that boil potatoes in beer and some a dressing with beer. And a couple that combine both. I like the combination which accentuates the beer flavor but, surprisingly, doesn’t overwhelm the dish. You can choose any beer but would stay away from a really dark beer; it will give the potatoes an unappealing color and add a molasses flavor. A citrusy ale might be good. In this case, I’ve stayed with a simple lager. It doesn’t have to be an exclusive boutique beer, just your regular all-American style lager. This recipe resembles the German style potato salad with a vinaigrette dressing and crisp bacon. I also like to add a hard boiled egg.

BEER BOILED POTATO SALAD
Makes enough for a Small Gathering

Ingredients:

2 pounds red or gold potatoes
2 twelve ounce bottles (cans) lager style beer
4 thick cut slices of bacon
2 hard boiled eggs, chopped
½ cup chopped red onions
½ cup chopped celery
¼ cup chopped parsley
½ cup extra virgin olive oil
2 tablespoons plus 1 teaspoon cider vinegar
2 tablespoons grain mustard
1 teaspoon kosher salt
1 teaspoon black pepper

Method:

Cut the potatoes into roughly one inch cubes and place in a deep saucepan
Pour one bottle of beer over the potatoes and add water to cover. Add a teaspoon or two of salt and bring to a boil. It will boil over if not watched carefully
Lower the heat and cook until fork tender. This will take ten to twelve minutes after coming to a boil
Drain the potatoes and spread in a single layer on a baking sheet to cool completely. If you have room in the fridge, even better
Lay the bacon on a rimmed baking sheet and pepper well with the black pepper
Roast in a 375F degree oven for ten minutes or so until completely rendered and crisp
Remove the bacon from the pan and drain on paper towels
Pour the remaining bottle of beer into another sauce pan or skillet and reduce over medium heat to about a half cup. Cool
In a non-reactive bowl, whisk together the mustard, vinegar, salt, reduced beer and olive oil. Set aside
Chop or crumble the bacon
In a large bowl put the cooled potatoes, onion, celery, parsley, eggs, bacon and dressing. Toss to coat and place in a serving bowl. Top with more chopped parsley or scallions if desired

This is a delicious and different way to make a potato salad. The beer flavor comes through but is more nuanced than pronounced. It’s a nice change from the ordinary and goes well with whatever you may be serving at your next backyard event.

Enjoy!