Warm Creamy Potato Salad

bacon-and-beer-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!

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Warm Creamy Potato Salad
bacon-and-beer-potato salad
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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
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (optional) (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp salt
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
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (optional) (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp salt
bacon-and-beer-potato salad
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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
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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
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 3/4 cup light beer (like Corona, Coors or a lager)
  • 1/4 cup apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp black pepper
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
  • 12 medium white or yellow potatoes
  • 4 strips bacon sliced 1/4"
  • 1 medium yellow onion diced
  • 2 Tbsps butter melted
  • 2 Tbsps cider vinegar
  • 2 Tbsp light beer (like Corona, Coors or a lager)
  • 1 Tbsp sugar
  • 1/2 Tbsp salt
Dressing
  • 3/4 cup light beer (like Corona, Coors or a lager)
  • 1/4 cup apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp black pepper
Warm Potato Salad with Beer
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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.

 

Apple Pie

Apple Pie with Cider Ice Cream

This is another of my favourite recipes.  I just got fresh, fresh, Ontario apples at our market and they were outstanding in this pie.  I heard on a radio program once that most of the apples we can buy in our supermarkets are at least four months old by the time they hit the shelf.  I know apples keep if properly stored but it sure makes a difference if you can source some fresh apples in season from an orchard or market near you.

This pie uses my Easy Pie Crust recipe and the filling is generous.  I was afraid that my top crust was going to be too thin by the time I got it big enough to cover the mound of filling but it forced me to roll it out thinly and it was wonderful.

I like this recipe because it cooks long and at a bit lower heat.  Often pie recipes start the first 15 minutes at 425 degrees and then reduce to 350 or 375 degrees. I find my crust is always too brown when I do this.  With the even temperature on this bake time my crust was a light golden brown.

You will want to bake this with a pan underneath to catch any juices.  There is so much filling in this pie you will definitely need it.

I served it with Apple Cider Ice Cream for a double apple hit!

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Apple Pie
Apple Pie with Cider Ice Cream
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
9" pie
Ingredients
Crust
  • 1 Easy Pie Crust http://thewineloverskitchen.com/recipe/easy-pie-crust/
Filling
  • 8 cups apples cored, peeled, sliced (Cortland are good)
  • 2 Tbsps lemon juice
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 Tbsps butter
  • 1 tsp ground cinnamon
  • 1/3 tsp nutmeg
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
9" pie
Ingredients
Crust
  • 1 Easy Pie Crust http://thewineloverskitchen.com/recipe/easy-pie-crust/
Filling
  • 8 cups apples cored, peeled, sliced (Cortland are good)
  • 2 Tbsps lemon juice
  • 2/3 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 2 Tbsps butter
  • 1 tsp ground cinnamon
  • 1/3 tsp nutmeg
Apple Pie with Cider Ice Cream
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Instructions
  1. Preheat oven to 375 degrees.
  2. Peel, core, chop apples. Cover apple chunks in water with a squirt of lemon juice so they don't turn brown while you prepare them all.
  3. Drain apple pieces and mix with all Filling ingredients.
  4. Roll out bottom pie crust, transfer bottom crust to 8" pie pan and pour in the filling. Top with upper crust. Make slits for steam to escape and bake. Bake with a pan underneath to catch the drips.
  5. Serve warm.

Apple Cider Ice Cream

Apple Cider Ice Cream

This is a great ice cream flavour for fall! It goes well with apple pie, cobblers or crisps. This uses heavy cream and egg yolks so it is quite rich.  You only need a small amount to satisfy!

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Apple Cider Ice Cream
Apple Cider Ice Cream
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Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 hours
Servings
servings
Ingredients
  • 2 cups apple cider ( I use hard cider but you could use regular)
  • 3/4 cup sugar
  • 1 stick cinnamon
  • 2 cups milk
  • 2 cups 35% cream
  • 1/4 tsp ground cinnamon
  • 6 egg yolks lightly whisked
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 hours
Servings
servings
Ingredients
  • 2 cups apple cider ( I use hard cider but you could use regular)
  • 3/4 cup sugar
  • 1 stick cinnamon
  • 2 cups milk
  • 2 cups 35% cream
  • 1/4 tsp ground cinnamon
  • 6 egg yolks lightly whisked
Apple Cider Ice Cream
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Instructions
  1. Combine apple cider, sugar and cinnamon stick in a sauce pan over medium heat. Bring to a boil and simmer until it is reduced to 2/3 cup. This may take 25 minutes or more.
  2. Remove from heat and remove cinnamon stick. Stir in milk and then cream. Mix well. Then add the cinnamon and egg yolks. Whisk until well incorporated and smooth.
  3. Return sauce pan to medium heat and cook, stirring often until the mixture is thick enough to coat the back of a spoon. This may take about 20 minutes. Pour custard through a fine strainer to a medium bowl and cool.
  4. Refrigerate until chilled (a couple of hours at least).
  5. Process chilled custard in your ice cream maker according to machine's instructions. Transfer to a storage container and freeze at least 4 hours.

Shrimp Saffron Pasta Salad

Seafood Saffron Pasta

This is a great pasta salad that takes advantage of all the fresh herbs available in summer.  The seafood makes it a bit lighter and the lemon top notes makes it nice and fresh tasting.

I would serve this with a Muscadet Sevre et Main or a dry Rosé.

 

 

 

 

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Shrimp Saffron Pasta Salad
Seafood Saffron Pasta
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Seafood Saffron Pasta
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Instructions
Pasta
  1. Cook pasta according to pasta instructions. Drain pasta and reserve 1/2 cup of the cooking liquid. Toss drained pasta in a bowl with 1 Tbsp each olive oil and lemon juice. Let pasta stand at room temperature until cool. Stir once in a while to prevent sticking.
  2. Sprinkle the saffron threads over 3 Tbsps of the reserved cooking liquid. Let it stand at room temperature 5 minutes.
Salad
  1. Combine mayonnaise, onions, capers, tarragon, dill, sugar, remaining lemon juice and olive oil with the saffron liquid. Whisk till well combined. Season with salt and pepper.
  2. Mix dressing into the pasta. Add the shrimp and the celery. If the mix is dry add more of the reserved cooking water. Stir in crab meat and toss gently.
  3. Refrigerate at least one hour. Serve with additional lemon wedges.
Recipe Notes

Recipe adapted from Bon Appetit .