SpurHunter
Well-known member
I saw this on another forum, and thought I would share it. Looks very good!</p>
This particular potato salad can be served warm or cold. I prefer room temp myself.
<u>"NO Mayo" Potato Salad, with bacon, beer and mustard</u>
As always, ingredient amounts are not set in stone. Use what makes you happy.
1-2 TBS cooking oil
1-2 slices bacon, diced ( or about 1/8 cup of commercial Bacon Bits)
¼ cup diced Vidalia onion
1-2 cloves minced garlic
1/3 cup beer
1 TBS honey
1 TBS white wine vinegar
1 TBS (+ or -) thick spicy mustard (substitute Dijon, if desired)
Salt and pepper to taste
3 cups (approx) cooked, cubed, red potatoes
Heat the oil and bacon in a saute pan until bacon is just about done; add the onions and the garlic; continue cooking until the onions and garlic are translucent, but not brown.
Add the beer, honey and vinegar; simmer until slightly reduced (about 5 minutes). Remove from heat and pour into a small mixing bowl. Let cool about 5 minutes.
Add the mustard and whisk until blended and smooth. A small blender can also be used if you want a finer mixture. Add salt and pepper if desired. For a thicker vinaigrette, increase the amount of the mustard.
Pour mixture over the cooked potatoes and stir to mix. Serve as is or cold. </p>
This particular potato salad can be served warm or cold. I prefer room temp myself.
<u>"NO Mayo" Potato Salad, with bacon, beer and mustard</u>
As always, ingredient amounts are not set in stone. Use what makes you happy.
1-2 TBS cooking oil
1-2 slices bacon, diced ( or about 1/8 cup of commercial Bacon Bits)
¼ cup diced Vidalia onion
1-2 cloves minced garlic
1/3 cup beer
1 TBS honey
1 TBS white wine vinegar
1 TBS (+ or -) thick spicy mustard (substitute Dijon, if desired)
Salt and pepper to taste
3 cups (approx) cooked, cubed, red potatoes
Heat the oil and bacon in a saute pan until bacon is just about done; add the onions and the garlic; continue cooking until the onions and garlic are translucent, but not brown.
Add the beer, honey and vinegar; simmer until slightly reduced (about 5 minutes). Remove from heat and pour into a small mixing bowl. Let cool about 5 minutes.
Add the mustard and whisk until blended and smooth. A small blender can also be used if you want a finer mixture. Add salt and pepper if desired. For a thicker vinaigrette, increase the amount of the mustard.
Pour mixture over the cooked potatoes and stir to mix. Serve as is or cold. </p>