Brewhaus Potato Salad Recipes

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

HELLMANN'S POTATO SALAD (ORIGINAL RECIPE)

Steps:

• Fill a 4-quart pot with salted water. Add the potatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
• In a large bowl, whisk together the mayonnaise, vinegar, salt, sugar, and pepper. Gently toss in the potatoes, celery, onion, and eggs.
• Refrigerate it for at least 30 minutes. Serve it chilled or at room temperature. Enjoy!

BREWHAUS POTATO SALAD

Steps:

• Make the beer vinaigrette: Heat 2 tbsp.
• of the olive oil and saute onions until just soft, about 5 minutes.
• Add beer, vinegar, and sugar; boil for 5 minutes.
• Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
• Season to taste with salt and pepper.
• Set aside.
• Cook potatoes in boiling salted water about 25 minutes.
• Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
• While potatoes are warm, gently mix them with the beer dressing.
• Serve warm or at room temperature.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.