Potato Salad with Beer Dressing
6 medium potatoes
4 bacon strips
1 tablespoon onion, finely chopped
1 celery rib, finely chopped
1 teaspoon salt
2 tablespoons butter
2 tablespoons unbleached flour
1/2 teaspoon dry mustard
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons fresh parsley, chopped
Rinse the potatoes and boil them in large pot of boiling water until tender,
approximately 30 to 40 minutes. Drain the potatoes and let cool 5 to 10 minutes;
then peel and slice. Place the potatoes in a large serving bowl.
Fry bacon in a skillet over medium heat until crisp. Remove the bacon and drain
on paper towels, reserving the drippings for the Red Cabbage Salad. Crumble
bacon and mix with onion, celery and salt in a small bowl and set aside.
Beer Dressing: Melt the butter in a small saucepan over medium-low heat. Add the
flour and stir until blended. Add the mustard and sugar. Slowly stir in the beer
and Tabasco sauce. Raise the heat to medium and bring the mixture to a boil,
stirring constantly. Pour the mixture over the potatoes and mix gently.
Add the bacon mixture and mix gently again. Sprinkle parsley over the top.
Makes 4 to 6 side dish servings.