rhubarb-pickles

Rhubarb Pickle

Here is something a little different to do with spring’s rhubarb bounty.  And it is surprisingly delicious!  These are spicy, sweet/tart little bites. You can eat them like  a pickle on the side of something or straight out of the jar!

Continue reading “Rhubarb Pickle”

Freezer Cole Slaw

Freezer Cole Slaw

This Freezer Cole Slaw is another double-duty recipe.  You can make up a big batch of this stuff and FREEZE it!  You can freeze it in whatever quantity works for your family. It make a great little side salad serving to go in lunches or a last minute side for BBQ sausages or burgers. Continue reading “Freezer Cole Slaw”

bacon-and-beer-potato salad

Warm Creamy Potato Salad

I can’t decide which potato salad I like best!  This is the 3rd variation of German potato salad  I am posting. The base of this is the same as Warm Potato Salad with Beer– only the dressing is different!

This creamy one is really interesting as well because of the warm butter, beer mix you pour over the hot potato dice.  I think you will get a lot of people asking what is in this salad because unless you have seen the recipe it is hard to put your finger on on what you are tasting.

I like this one with Schnitzel because the creaminess offsets the dryness of the schnitzel cutlet.  You can keep it relatively calorie light by using light mayonnaise and light sour cream.

As you may know from my other posts my favourite new way to cook my potatoes is in my pressure cooker, 15-17 minutes for 12 whole medium size potatoes!  And no mushiness!  I feel like I am becoming a broken record!

Print Recipe
Warm Creamy Potato Salad
bacon-and-beer-potato salad
Votes: 0
Rating: 0
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Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
Dressing
Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
Dressing
bacon-and-beer-potato salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lightly scrub potatoes. Cook whole with skins on. On a stove top this would take about 40 minutes in a dutch oven. Or, follow your pressure cooker instructions and cook for approximately 11 minutes. (Pressure cooker produces preferred final texture).
  2. Allow cooked potatoes to cool until you can handle to peel. They should still be warm to hot.
  3. While potatoes are cooking and cooling, sautée the bacon pieces and onion in a skillet.
  4. Mix the first quantities of butter, beer, cider vinegar, sugar and salt in small dish and microwave to melt the butter and heat mixture.
  5. When potatoes are cool enough to handle, peel and dice them. While they are still warm mix them with the warm bacon and onions. Mix in the warm butter mixture and let them stand about 5 minutes to absorb.
Dressing
  1. Mix the dressing ingredients together in a microwaveable cup. Heat gently -do not boil. I did about 2 minutes on 3/4 power in my microwave.
  2. Pour warm dressing over warm salad and serve.
Recipe Notes

If you want to make this and serve later in the day, prepare the potato salad and mix in the butter mixture to be absorbed. Do not pour the dressing over it until you are ready to serve it.  I would warm the potato salad gently in the microwave (not on high power). Warm the dressing and then pour over the rewarmed potato salad.

If you have leftovers to rewarm do so gently in the microwave.

 

Warm Potato Salad with Beer

Warm Potato Salad with Beer

This recipe is so delicious.  It lends itself to Oktoberfest season more so than summer.  Warm potato salad in summer just doesn’t feel right!

All German potato salads that I know of start by cooking your potatoes whole with skins on. That way they don’t get overcooked or mushy.  But today I just discovered that the way I like to cook them best is in the pressure cooker.  You may know from some of my other posts what a fan I am of my pressure cooker but today I became an even BIGGER fan!

I cooked 12 medium size potatoes in the pressure cooker, whole, skins on in 11 minutes.  It took the pressure cooker about 5 minutes to come up to pressure. Compare that to about 40 minutes on the stove top!  Because the potatoes sit on a rack above the liquid the skins didn’t even break open, let alone have the potatoes crack and get mushy in parts.  They were perfect!!  I am never going back to boiling on the stove!

The other key to a great potato salad is to mix the warm potato dice with a mixture of melted butter, salt and cider vinegar (plus my secret weapon ingredient below!).  The warm potato will absorb this mixture and it builds a depth of flavour that can’t be replaced with just adding a dressing at the end.   This works even for a salad you intend to serve cold.

I used a light beer, Corona actually.  You don’t want too heavy a beer to overpower the other flavours and a dark beer will throw the colour off and becomes unappealing.

This salad is so flavourful. It is good warm or at room temperature.  My husband would eat it cold as well but I am not sure I would!

Enjoy with Schnitzel or Sausages and Sauerkraut!

Sausage and Sauerkraut

You may also like my Warm Creamy Potato Salad! Check it out!

bacon-and-beer-potato salad

Print Recipe
Warm Potato Salad with Beer
Warm Potato Salad with Beer
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
Dressing
Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 17 minutes for pressure cooking, 40 for stove top
Passive Time 20 minutes
Servings
servings
Ingredients
Dressing
Warm Potato Salad with Beer
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lightly scrub potatoes. Cook whole with skins on. On a stove top this would take about 40 minutes in a dutch oven. Or, follow your pressure cooker instructions and cook for approximately 11 minutes. (Pressure cooker produces preferred final texture).
  2. Allow cooked potatoes to cool until you can handle to peel. They should still be warm to hot.
  3. While potatoes are cooking and cooling, sautée the bacon pieces and onion in a skillet.
  4. Mix the first quantities of butter, beer, cider vinegar, sugar and salt in small dish and microwave to melt the butter and heat mixture.
  5. When potatoes are cool enough to handle, peel and dice them. While they are still warm mix them with the warm bacon and onions. Mix in the warm butter mixture and let them stand about 5 minutes to absorb.
Dressing
  1. Mix the dressing ingredients together in a fairly large microwaveable cup. Boil in microwave until dressing is reduce to about 1/2 cup. This took about 11 minutes in my microwave in a measuring cup.
  2. Pour warm dressing over warm salad and serve.
Recipe Notes

If you want to make this and serve later in the day, prepare the potato salad and mix in the butter mixture to be absorbed. Do not pour the dressing over it until you are ready to serve it.  I would warm the potato salad gently in the microwave (not on high power). Heat and reduce the dressing and then pour over the rewarmed potato salad.

If you have leftovers to rewarm do so gently in the microwave.