Beer and Bacon Potato Salad

Potato Salad 2


Yield: Serves 6-8

  1. Bring a large pot of Samuel Adams Summer Ale to a boil. Add the potatoes, and boil in beer for about 15 minutes or until fork tender. Drain and let cool. Set aside.
  2. Bring a large pot of water to boil, and hard boil the eggs for about 12 minutes.  Let eggs cool.
  3. In a large sheet pan, cook the bacon at 375 until crispy, and then dice. Set aside.
  4. Once eggs are cool, peel and chop.
  5. In a large bowl, mix diced red onion, 1 bunch finely sliced scallions, diced celery, diced bacon, chopped eggs, and dill.
  6. Once potatoes are cool, add to bowl of ingredients and smash together so they are half mashed.
  7. Add all wet ingredients, salt and pepper and mix well. Add about a tablespoon of the bacon grease for a little added flavor.

Recipe provided by Food Network Star’s Chef Michele Ragussis.


  • 3 bottles Samuel Adams® Summer Ale (can be substituted for Boston Lager)
  • 3 lbs. baby potatoes
  • 8 eggs
  • 1 package bacon
  • ½ red onion, diced
  • Half head celery, diced
  • 1 bunch scallions
  • ¼ bunch dill
  • 16oz mayonnaise
  • 1 teaspoon yellow mustard
  • 3 dashes red wine vinegar

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