The easiet way to chop potato salad: remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
Add potato salad, beer, broth and meat, if using; stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
Serve topped with rye croutons and bacon, if desired.