Bacon Beer Potato Salad with Drunken Mustard

** Recipe created by Savannah Haseler of Twain’s Brew Pub, as demonstrated at Peachtree Road Farmer’s Market

Serves 4-6


2 lbs. golden German potatoes

Kosher salt to taste

1/2 C mayonnaise

3 T chopped tarragon

1/2 lb. bacon ends, cut into strips

1/4 C chopped chives

2 T Doux South Drunken Mustard

1 T rice wine vinegar

2 T beer-Amber beer preferred

Freshly ground black pepper, to taste


  1. Place potatoes in a large pot, adding cold water just to cover. Season with salt and bring to a boil. Cook potatoes until tender, 30-45 min.
  2. Drain potatoes and allow them to cool.
  3. Meanwhile, place bacon strip in skillet and cook until crisp. Remove bacon from pan and rough chop into bacon bits. Reserve the bacon fat.
  4. In a small bowl, whisk together mayonnaise, tarragon, chives, bacon fat, mustard, vinegar and beer. Season the dressing with salt and pepper, to taste.
  5. Cut potatoes into 1/2 in. cubes. Place potatoes into a large bowl. Season with salt and pepper and toss to coat. Add dressing, just to coat and stir in bacon.

Can be served warm or chilled.

**Pine St. Market’s bacon ends were used in this recipe.