White Ale Potato Salad Recipe

5 2 2
White Ale Potato Salad Recipe
White Ale Potato Salad Recipe photo by Taste of Home
Publisher Photo

White Ale Potato Salad Recipe

Read Reviews
5 2 2
Publisher Photo
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min + chilling

Ingredients

  • 2 pounds fingerling or small red potatoes, cut into 1-inch pieces
  • DRESSING:
  • 1/2 cup white ale
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 package Italian salad dressing mix
  • SALAD:
  • 4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale
  • 1-1/2 cups grape tomatoes
  • 6 green onions, chopped
  • 10 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup crumbled Gorgonzola or feta cheese
  • 1/4 cup minced fresh chives

Directions

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain; transfer to a large bowl.
In a small bowl, whisk dressing ingredients until blended. Pour over warm potatoes and toss to coat. Cool slightly. Refrigerate, covered, until cold, about 1 hour.
To serve, add arugula, tomatoes, green onions and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately. Yield: 12 servings (3/4 cup each).
Originally published as White Ale Potato Salad in Simple & Delicious April/May 2016

Nutritional Facts

3/4 cup: 185 calories, 9g fat (3g saturated fat), 15mg cholesterol, 536mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 7g protein.

  • 2 pounds fingerling or small red potatoes, cut into 1-inch pieces
  • DRESSING:
  • 1/2 cup white ale
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 package Italian salad dressing mix
  • SALAD:
  • 4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale
  • 1-1/2 cups grape tomatoes
  • 6 green onions, chopped
  • 10 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup crumbled Gorgonzola or feta cheese
  • 1/4 cup minced fresh chives
  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain; transfer to a large bowl.
  2. In a small bowl, whisk dressing ingredients until blended. Pour over warm potatoes and toss to coat. Cool slightly. Refrigerate, covered, until cold, about 1 hour.
  3. To serve, add arugula, tomatoes, green onions and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately. Yield: 12 servings (3/4 cup each).
Originally published as White Ale Potato Salad in Simple & Delicious April/May 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWhite Ale Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mamamarie User ID: 568814 265346
Reviewed Apr. 30, 2017

"This was good. The only thing I changed was not using the bacon. We very rarely use bacon & the very few times we do, we use turkey bacon. I did not have any on hand and made it without and it was still good. We are big salad eaters, so it went quickly. Thanks, Jenny."

MY REVIEW
justmbeth User ID: 1196484 256557
Reviewed Nov. 8, 2016 Edited Nov. 13, 2016

"Delicious! I made as a side for grilled steak...potatoes and salad in 1 dish...what can be better! I used normal red potatoes and cut them into 1-in cubes since I had some I needed to use up. For the white ale, I bought a Shocktop Belgium white ale. I left off the cheese due to family preference but I did not miss it as the other flavors were wonderful.

It's best eat the same day. Beer made it taste funny after sitting in the refrigerator a few days."

Loading Image