Potluck Potato Salad With Beer Recipes

PERFECT POTLUCK POTATO SALAD

Steps:

• Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
• Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
• Drain potatoes in a colander, then return potatoes to the same hot pot you boiled them in. Add vinegar and stir to combine. Let sit a minute or two, then return to the colander to cool slightly.
• While potatoes are cooling, add dressing ingredients plus remaining 1 tsp kosher salt to a large mixing bowl. Whisk together and set aside.
• Chop eggs, red onion, celery and pickles. Add cooked potatoes to the dressing in the mixing bowl and top with chopped eggs, onion, celery, pickles and crumbled bacon.
• Gently stir it all together, until well combined. Cover tightly and refrigerate until cold, at least 3-4 hours.

FAMOUS POTLUCK POTATO SALAD

Steps:

• Mix all veggies and eggs in a large bowl.
• Stir in mayonnaise, mustards and seasoning to taste.
• You can add more or less of all the mayo, mustard, seasonings to your preference.
• I start off with less of the mayo, mustard, seasonings and add until I like the flavor!
• Prep time does not include boiling potatoes and eggs, just a lot of chopping!

POTLUCK POTATO SALAD WITH BEER

Steps:

• Cook potatoes in skins until tender (bake about an hour at 350 degrees F).
• When cool, peel and dice.
• Add celery and onion and season to taste with salt.
• Blend mayonnaise with mustard and hot pepper sauce; gradually stir in beer. Add parsley.
• Pour over potato mixture. Mix lightly with fork. Chill.