Be the first to Red potatoes and onions form the base of this simple potato salad with a flavorful dressing made with beer and mustard. The potato salad may be served warm or at room temperature.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2-1/2 pounds red potatoes
- 1/2 cup finely chopped mild red or yellow onions
- 1/4 cup finely chopped parsley
- 2 Tablespoons chopped chives
- .
- Beer Dressing:
- 6 Tablespoons olive oil
- 1/2 cup finely chopped onions
- 3/4 cup lager
- 3 Tablespoons malt or cider vinegar
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon sugar
- Salt and pepper
Preparation:
To make the salad:
Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20 to 25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4-inch rounds.
While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.
Yield: 6 servings
To make the dressing:
Heat 2 Tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager beer, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 Tablespoons olive oil. Taste for salt and pepper.
Yield: about 1 cup, enough for 2-1/2 pounds of potatoes
Recipe Source: Real Beer and Good Eats by Bruce Aidells & Dennis Kelly (Alfred A. Knopf)
Reprinted with permission.
Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20 to 25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4-inch rounds.
While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.
Yield: 6 servings
To make the dressing:
Heat 2 Tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager beer, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 Tablespoons olive oil. Taste for salt and pepper.
Yield: about 1 cup, enough for 2-1/2 pounds of potatoes
Recipe Source: Real Beer and Good Eats by Bruce Aidells & Dennis Kelly (Alfred A. Knopf)
Reprinted with permission.
