Directions:

1. Place potatoes in a large saucepan over medium-high heat and cover with cold, salted water. Bring to a simmer and cook until potatoes are tender – approximately 25 minutes. Drain and let cool slightly. When cool enough to handle, slice potatoes into 4 even slices then cool potatoes in the refrigerator.
2. In a medium bowl, whisk together the garlic, mayonnaise, sour cream, vinegar, sugar, beer, mustard, Worcestershire, hot sauce, salt, and pepper. Reserve.
3. Preheat a grill on medium-high. Spray the preheated grill liberally with pan spray, being careful of flare up. Place the potatoes on the grill and heat long enough to leave grill marks, alternating position 90° to give criss-cross design – approximately 2 minutes on each side.
4. Remove potatoes from the grill. Cool to room temperature. Place potatoes in a large mixing bowl. Add bacon, cheese, green onion, celery, and dressing. Toss gently to combine.
5. Cool salad for at least 4 hours or overnight before serving.