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Warm Potato Salad with Beer Dressing

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Active Time:  20 Minutes
Total Time:  30 Minutes
  10 servings
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
1 cup lager beer
1/4 cup apple cider vinegar
2 tablespoons German or Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper
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
Heat 2 tablespoons of oil in small frying pan over medium-high heat. Add onion and saute until onions are translucent, about 5 minutes. Add a pinch of salt and pepper, lager, vinegar and sugar. Boil until liquid is reduced by a third, about 5 minutes.

Transfer onion/beer mixture to food processor. Add mustard and blend until smooth. With machine running, drizzle remaining oil through feed tube to form smooth dressing. Season dressing to taste with salt and pepper. Cover to keep warm.

Steam potato slices until just tender, about 12 minutes. Gently toss warm sliced potatoes in large bowl with 2 tablespoons of vinegar. Toss warm potatoes, red onion, green onions, celery and parsley with warm dressing. Season salad to taste with salt and pepper and serve warm.

Recipes created exclusively for by Bruce Aidells, author of The Complete Meat Cookbook, and the newly released Bruce Aidells' Complete Sausage Book.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   10 servings
Calories: 227
Sodium: 83mg
Fiber: 4g
Carbohydrates, Total: 31g
Protein: 5g
% Cal. from Fat: 44%
Fat. Total: 11g
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