Best 3 Brewhaus Potato Salad Recipes

BAVARIAN-STYLE POTATO SALAD

Steps:

• In a large saucepan, cover potatoes in lightly salted water. Bring to boil. Reduce heat and simmer, covered, for 20 to 25 minutes or just until tender; drain well. Rinse with cold water; cool slightly. Halve and cut potatoes into 1/4-inch-thick slices; place in a large bowl. Drizzle warm potatoes with vinegar and season with the salt and pepper. Set aside.
• For dressing: In a large skillet, cook bacon over medium heat until crisp. Remove skillet from heat. Add onion, broth, oil, sugar, dillweed and celery seeds to bacon and drippings; stir well to combine. Pour dressing over potatoes; gently toss to coat. Sprinkle with fresh dill. Serve at room temperature or chilled.

BREWHAUS POTATO SALAD

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.

OLD FASHIONED POTATO SALAD

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.