Guinness Potato Salad
Elevate your next backyard barbecue or casual dinner party with a bold twist on a classic side dish—Guinness Potato Salad! This creamy and flavorful recipe takes traditional potato salad to the next level by incorporating the malty richness of reduced Guinness beer into the dressing. Featuring tender russet potatoes, a tangy blend of mayonnaise, Dijon mustard, and apple cider vinegar, plus a touch of sweetness from honey, this dish strikes the perfect balance of savory and sweet. Crunchy celery, sharp red onion, and fresh parsley add texture and brightness, while a hint of paprika makes for a beautiful finishing touch. Ideal for St. Patrick's Day gatherings or as a unique addition to summer picnics, this chilled potato salad is easy to prepare and guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 cup Guinness beer
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 2 pieces Celery stalks, diced
- 0.5 cup Red onion, finely chopped
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Wash and peel the russet potatoes, then cut them into bite-sized chunks.
Place the potato chunks into a large pot and cover with cold water. Add a pinch of salt to the water and bring to a boil over medium-high heat.
Reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
While the potatoes are cooking, pour 1 cup of Guinness beer into a small saucepan and simmer over low heat for 8-10 minutes, reducing it to about half a cup. Set aside to cool.
In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, honey, and the cooled reduced Guinness. Whisk together until smooth.
Drain the cooked potatoes and allow them to cool slightly. Transfer the warm potatoes to the mixing bowl and gently toss them in the dressing to coat evenly.
Add the diced celery, chopped red onion, chopped parsley, salt, and black pepper. Mix gently, ensuring all ingredients are well incorporated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle the potato salad with a dusting of paprika for garnish, if desired.
Serve chilled or at room temperature as a side dish. Enjoy!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 18.1 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5588 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
