Warm Creamy Potato Salad
Beer in the potato salad base adds flavour here. The sauce is a mayo/sour cream mixture warmed before tossing the final salad.
Servings: 8 servings
Calories: 203kcal
Equipment
- Pressure Cooker or Dutch oven
Ingredients
- 12 medium white or yellow potatoes
- 4 strips bacon sliced ¼"
- 1 medium yellow onion diced
- 2 Tbsps butter melted
- 2 Tbsps cider vinegar
- 2 tablespoon light beer (optional) (like Corona, Coors or a lager)
- 1 tablespoon sugar
- ½ tablespoon salt
Dressing
- ½ cup mayonnaise I use Half Fat
- ½ cup sour cream I use 3% MF
- 1 tsp salt
Instructions
- 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).
- Allow cooked potatoes to cool until you can handle to peel. They should still be warm to hot.
- While potatoes are cooking and cooling, sautée the bacon pieces and onion in a skillet.
- Mix the first quantities of butter, beer, cider vinegar, sugar and salt in small dish and microwave to melt the butter and heat mixture.
- 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
- Mix the dressing ingredients together in a microwaveable cup. Heat gently -do not boil. I did about 2 minutes on ¾ power in my microwave.
- Pour warm dressing over warm salad and serve.
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.
Nutrition
Calories: 203kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 945mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg