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Warm Potato Salad with Beer Dressing

 

 

 

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Warm Potato Salad with
Beer Dressing

Real Beer and Good Eats
by Bruce Aidells & Denis Kelly,
1992, Alfred A.  Knopf

Alibris

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 [such as Harp's!]
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper

To make the salad:
Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle
them, slice them, unpeeled, into l/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, 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


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