Although generally served hot, this salad is good chilled, also.
8 medium red potatoes, peeled or unpeeled
1 1/2 celery ribs, finely chopped
1/2 green bell pepper, finely chopped
2 hardboiled eggs, grated
1/4 cup sliced scallions (tops only)
4 slices slab bacon, chopped
1/2 medium onion, chopped
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3/4 cup beer or unsalted chicken stock
6 tablespoons unrefined cider vinegar
1 tablespoon plus 1 teaspoon granulated sugar
Salad: In a large pan of salted boiling water, cook potatoes over high heat until tender,
about 15 to 20 minutes. Drain potatoes, rinse in cold water, and drain again. Set
aside to cool.
Place celery, bell pepper, eggs and scallions in a large bowl. Slice the potatoes
thick, and add them to the bowl.
Dressing: In a skillet over medium heat, fry bacon until it is browned and crisp. With
a slotted spoon, remove the bacon. Drain it, and set it aside.
Add onion and garlic to warm bacon drippings, and cook them briefly, until they
are softened. Sprinkle in flour, mustard, salt and pepper; stir to combine. Pour
in 1/2 cup of the beer or stock, vinegar and sugar; bring the sauce to a boil. Reduce
the heat and simmer for 2 to 3 minutes.
Pour the sauce over the potato mixture, and toss to combine. The result should
be moist, but not runny. If the salad seems dry, add some or all of the remaining
beer or chicken stock. Taste, then adjust the seasoning. The salad should have plenty
of pizzazz from the vinegar, but should not be overly tart.