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Guinness Potato Salad

A potato salad with Guinness stout, bacon, onions, celery, mustard, sugar, tabasco, parsley.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Celery and mustard are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Guinness Potato Salad

Time1 hour

Ingredients

Directions

Prepare the potatoes

  1. Boil potatoes (unpeeled) until tender.

  2. Peel and slice the potatoes.

  3. Arrange the sliced potatoes in a bowl and set aside.

Make the bacon mixture

  1. Fry bacon until crisp, then cut the bacon into small pieces and mix with onion, celery, and salt.

  2. Set the bacon mixture aside.

Make the sauce

  1. In another saucepan, melt butter and flour.

  2. Add mustard and sugar to the saucepan.

  3. Stir in Guinness stout and tabasco hot pepper sauce.

  4. Stir continuously until the mixture boils.

Assemble and serve

  1. Pour the sauce over the potatoes.

  2. Add fresh parsley and toss the potatoes lightly.

  3. Set aside for 1 hour.

  4. Just before serving, add the bacon mixture and toss gently.

  5. Serve.

Nutrition, whole recipe (rough)

870Calories
22 gProtein
17 gFat
158 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + mustardtop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Form the bulk of the salad and absorb the sauce's flavour while resting.
Bacon
Adds smoky, salty fat and savoury browning flavour to the salad.
Unsalted butter
Provides fat and richness, and with flour forms the base of the sauce.
Unbleached flour
Thickens the butter into a roux that gives the sauce body.
Guinness stout
Supplies the malty, slightly bitter flavour that defines the sauce.
Sugar
Balances the sharpness of the stout and mustard with a touch of sweetness.

The step that matters

Stir continuously until the mixture boils. Flour thickens liquid only when heated while stirred; stopping early leaves lumps or a thin sauce, and the starch needs to reach a boil to fully thicken.

Swap the onion

How well each one fits the dish's main ingredients (potato, celery, butter, flour, mustard, sugar, pepper):

  1. Chivefits better
  2. Horseradishfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against potato, celery, butter, flour, mustard, sugar, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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