8 servings (serving size: 1 1/4 cups)

Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. We enjoyed the variety of flavors from the different types of onions, but you can use all yellow onions, if you prefer. Garnish with chopped parsley, if desired.

How to Make It

Step 1

To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.

Step 2

To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth. Pour dressing over potato mixture; toss gently. Serve immediately.

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Ratings & Reviews

cebhw9's Review

July 13, 2011
This was delicious! The parsley and sweet pickles were great additions to a potato salad. It wasn't heavy at all, served it with simple roasted chicken, and it was a great light summer meal.

RBN1122's Review

June 09, 2011
I thought this was delicious and a great salad for those that dont like mayo-based dressings. I served the leftovers cold the next day---it was great warm and cold! I did decrease the onion amount only because I dont like the flavor to linger :) This will be my go-to potato salad recipe for sure.

KathrynChurch's Review

May 25, 2009
This recipe was easy and delicious! Great summer side - I too left out the sweet pickles and didn't miss them.