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Instead of serving leftovers cold, pan-fry these potatoes in a little oil for some delicious home fries.
- For the Beer Dressing:
- 1/2 cup olive oil
- 3/4 cup finely chopped white or yellow onion
- Salt and freshly ground black pepper
- 1 cup lager beer
- 1/4 cup apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoons German or Dijon mustard
- For the Potato Salad:
- 3 1/2 pounds red-skinned potatoes, cut into 1/4-inch-thick slices
- 2 tablespoons apple cider vinegar
- 1/2 cup finely chopped red onion
- 1/4 cup thinly sliced green onions
- 1/4 cup finely chopped celery
- 1/2 cup finely chopped parsley
FOR THE BEER DRESSING:
Heat 2 tablespoons of the oil in a small frying pan over medium-high heat. Add the onion and saute until onions are translucent, about 5 minutes. Add a pinch of salt and pepper, lager, vinegar and sugar. Boil until the liquid is reduced by a third, about 5 minutes.
Transfer the onion/beer mixture to a food processor. Add the mustard and blend until smooth. With the machine running, drizzle the remaining oil through the feed tube to form a smooth dressing. Season the dressing to taste with salt and pepper. Cover to keep warm.
FOR THE SALAD:
Steam the potato slices until just tender, about 12 minutes. Gently toss the warm sliced potatoes in a large bowl with the vinegar. Toss the warm potatoes, red onion, green onions, celery and parsley with the warm dressing. Season the salad to taste with salt and pepper and serve warm.
Recipes created exclusively for Cooking.com by Bruce Aidells, author of The Complete Meat Cookbook, and the newly released Bruce Aidells' Complete Sausage Book.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
227 calories; 11g total fat; 0mg cholesterol; 83mg sodium; 31g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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