Kartoffelsalat Mit Biermarinade (Pot. Salad/Beer Dress.)
Yield
4 servingsPrep
90 minCook
30 minReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
medium |
|
| 4 | each |
bacon
slices |
*
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | cup |
beer
any brand |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
potatoes
medium |
|
| 4 | each |
bacon
slices |
*
|
| 15 | ml |
onions
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
dry mustard
|
|
| 15 | ml |
sugar
|
|
| 237 | ml |
beer
any brand |
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
Boil potatoes in medium-size saucepan until just tender.
Peel and slice.
Fry bacon until crisp.
Break into small pieces and mix with onion, celery and salt; set aside.
Stir melted butter and flour in a small saucepan until blended.
Add mustard and sugar.
Slowly stir in beer and hot sauce.
Bring to boil, stirring constantly.
Pour over potatoes.
Sprinkle with parsley.
Toss lightly and let stand 1 hour.
Add bacon mixture; toss gently and serve.
