Post by BBQ Butcher on Aug 19, 2009 9:15:47 GMT -5
I should've posted this recipe the same time that I did the "NO Mayo Cole Slaw", but sometimes life gets in the way
I try to advocate 'no mayo' side dishes for BBQ and other outside occasions, as there are thousands of people that get sick over mayonnaise that has turned bad after being left out in the summer heat or room temperature too long.
This particular potato salad can be served warm or cold. I prefer room temp myself.
"NO Mayo" Potato Salad, with bacon, beer and mustard
As always, ingredient amounts are not set in stone. Use what makes you happy.
1-2 TBS cooking oil 1-2 slices bacon, diced ( or about 1/8 cup of commercial Bacon Bits) ¼ cup diced Vidalia onion 1-2 cloves minced garlic 1/3 cup beer 1 TBS honey 1 TBS white wine vinegar 1 TBS (+ or -) thick spicy mustard (substitute Dijon, if desired) Salt and pepper to taste 3 cups (approx) cooked, cubed, red potatoes
Heat the oil and bacon in a saute pan until bacon is just about done; add the onions and the garlic; continue cooking until the onions and garlic are translucent, but not brown.
Add the beer, honey and vinegar; simmer until slightly reduced (about 5 minutes). Remove from heat and pour into a small mixing bowl. Let cool about 5 minutes.
Add the mustard and whisk until blended and smooth. A small blender can also be used if you want a finer mixture. Add salt and pepper if desired. For a thicker vinaigrette, increase the amount of the mustard.
Pour mixture over the cooked potatoes and stir to mix. Serve as is or cold.