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Warm German Potato Salad with Beer
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The tanginess of mustard and vinegar is mellowed by sugar and beer, making a sweet-tart flavor that is wonderful with thick slices of ham, grilled sausages like bratwurst, or pork chops. This salad is even better the second day. Rewarm before serving.
serves 10


1/2 pound sliced bacon
3 pounds waxy potatoes, such as thin-skinned red or yellow
1/2 cup red onion, finely chopped
1/3 cup fresh parsley or chives, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
3 tablespoons vinegar
1 tablespoon sugar
1 cup beer
1/2 teaspoon hot sauce
Salt and pepper
3 large eggs, hard-cooked, peeled and sliced

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1. Cook the bacon until crisp and drain on paper towels. Coarsley chop, place in a medium bowl and set aside.
2. In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly and slice (unpeeled) into thick rounds. Return to the empty pot.
3. While the potatoes are still warm, gently mix in the reserved bacon, onion and herbs. Set aside.
4. In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring.
5. Season to taste with salt and pepper, garnish with the eggs and serve warm.

Per serving: 307 calories, 15g fat, 6g saturated fat, 29g carbohydrates, 12g protein, 421mg sodium, 2g fiber

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