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| Warm Potato Salad with Beer Dressing |
Ingredients
For 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 Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper
For 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 scallions
1/4 cup finely chopped celery
1/2 cup finely chopped flat leaf parsley
Method
Dressing:
Heat 2 tablespoons of oil in small frying pan over medium-high heat. Add onion and sauté 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.
Salad:
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.
For 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 Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper
For 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 scallions
1/4 cup finely chopped celery
1/2 cup finely chopped flat leaf parsley
Method
Dressing:
Heat 2 tablespoons of oil in small frying pan over medium-high heat. Add onion and sauté 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.
Salad:
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.