For some reason, potato salad is a dish that I like when it is fresh – and maybe even a little warm!! Warm or cold, this ‘tater salad is a perfect side to any burger or sandwich that you could possibly imagine. Inspired by the Beer and Bacon Potato Salad from Tailgater Magazine – here is my version…
The twist in this salad is that the baby red potatoes (about 1 1/2 pounds) are boiled till tender in beer instead of water.
In a large bowl, mix diced red onion (about half of a smaller one), 3-4 green onions (chopped), 3-4 boiled eggs (cooled and chopped), 1-2 teaspoons of dry red wine, red wine vinegar or cider vinegar, 1/2 package of crisp, cooked, diced, bacon (rinsing bacon before you cook it reduces shrinkage- and baking it in the oven at 375 till crisp is EASY), fresh dill, Hellman’s mayonnaise, and yellow mustard to taste and consistency. Optional: add chopped green peppers, chopped celery, celery seed, or celery salt – but I am not personally a fan. Yields 4 servings
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