Warm potato salad with mustard and beer! Hello Summer, hello cookouts, hello picnics, backyard barbecues, and beach days. 🏖
This yummy potato salad is easy to put together and only requires a handful of ingredients. Red skin potatoes, whole-grain Dijon mustard, beer, and apple cider vinegar are the base of this dish.
Red skin potatoes
I use red skin potatoes in this potato salad because they hold up well to boiling and do not become overly mushy.
Beer and mustard
Beer and mustard aren’t just for warm pretzels. The addition of beer adds a nice kick to this warm potato salad. It also pairs well with Dijon mustard. I used a German Hefeweizen because I’m a fan of German beers. It is an amber-colored wheat beer made in the region of Bavaria. Use your beer of choice. I recommend using amber ale or stout. Whole grain mustard is my favorite for a salad of any kind. I love bursts of peppery mustard seeds.
Now let’s get cooking!
Warm Potato Salad with Mustard and Beer
- 2 lbs Red skin potatoes
- 1 Shallot Chopped
- 1/4 cup Scallion Thinly sliced
- 1/4 cup Parsley Chopped
- 2 tbsp Chives Chopped
- 2 tbsp Extra virgin olive oil
- 1 cup Beer
- 2 tbsp Whole grain Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tsp Salt
- 1 tsp Sugar
- Salt and Pepper to taste
- Place the potatoes in a large pot and cover with water. Bring to a boil and add 1 tsp of salt. Reduce heat, and simmer for 20 minutes or until fork-tender.
- Drain the potatoes and allow to cool for approximately 15 minutes. While the potatoes are cooling prepare the dressing.
- Add the olive oil to a skillet over medium-high heat. Add the chopped shallot and saute until tender, about 3 minutes. If the shallot begins to burn, reduce the heat.
- Next, add the beer, apple cider vinegar, and sugar. Give a quick stir and bring to a boil. Cook until it has reduced to about half, 5-6 minutes. Remove from the heat and pour the mixture into a bowl.
- Whisk in the mustard followed by the olive oil. Once combined add the scallion, parsley, and chives.
- Cut potatoes in halves or quarters depending on their size. Pour beer dressing over the potatoes, toss gently and add salt and pepper as desired.
-If you are unable to find whole-grain Dijon mustard use regular Dijon mustard. But I really like the bursts of mustard seeds that are in whole grain.
-Bacon would be a delicious addition to this salad.
I hope you try AND enjoy my warm potato salad with mustard and beer. It’s easy and delicious. If you’re looking for a sweet treat check out another of my recipes Chocolate Chip Coconut Cookies. They’re a winner. Cheers to Summer!
Happy cooking, happy eating! 😊