Brewhaus Potato Salad Recipes

OLD FASHIONED POTATO SALAD

Old Fashioned Potato Salad image

This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.

Provided by jewellkay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle relish
¼ teaspoon garlic salt
¼ teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
¼ cup mayonnaise

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g

BREWHAUS POTATO SALAD

Brewhaus Potato Salad image

A yummy take on the vinaigrette-style potato salads, with a mellow beer-based dressing. It goes with everything from steaks or ribs to chicken or burgers. A basic, easy and delicious potato salad, served best at room temperature, or even a little warm.

Provided by EdsGirlAngie

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs red potatoes, unpeeled
4 tablespoons olive oil
6 ounces bottles beer (lager works well)
1/3 cup onion, minced
1/4 cup fresh parsley, chopped
1 tablespoon chives, minced
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
salt and pepper

Steps:

Make the beer vinaigrette: Heat 2 tbsp.
of the olive oil and saute onions until just soft, about 5 minutes.
Add beer, vinegar, and sugar; boil for 5 minutes.
Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
Season to taste with salt and pepper.
Set aside.
Cook potatoes in boiling salted water about 25 minutes.
Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
While potatoes are warm, gently mix them with the beer dressing.
Serve warm or at room temperature.

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