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.

Mix the dressing ingredients together in a fairly large microwaveable cup. Boil in microwave until dressing is reduce to about ½ cup. This took about 11 minutes in my microwave in a measuring cup.

Pour warm dressing over warm salad and serve.