German Potato Salad with Beer Dressing
rec.food.cooking/Heather Allen (1999)
Recipe By: Idlewild
Recipe adapted from Lei Gui
Servings: 8

10 small red potatoes
12 slices bacon
1 small onion chopped
4 ribs celery chopped
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce (hot liquid pepper sauce)
2 tablespoons chopped fresh parsley

Just so you know, this makes for a LOT of potato salad - cut the recipe if you are not cooking for a large barbecue picnic.

Peel and cube potatoes, boil until tender, drain. Fry bacon until crisp. Drain well, crumble bacon, and mix with onion, celery, and salt. Set aside.

Stir butter and flour in a small saucepan to make a roux. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly.

Pour over potato mixture. Sprinkle with parsley. Toss lightly and let stand 1 hour.

Add bacon mixture, toss gently. Serve warm.