patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
A Cafe in Dingle, County Kerry
Buy This at Allposters.com
La Belle Cuisine
Warm Potato Salad with
Real Beer and Good Eats
Aidells & Denis Kelly,
1992, Alfred A. Knopf
2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or
1/4 cup finely chopped parsley
2 tablespoons chopped chives
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
slice them, unpeeled, into l/4-inch rounds. While the potatoes are
warm, gently mix them with the onions, parsley, and beer dressing.
overmix or the potatoes may break into pieces. Taste for salt
Garnish with chopped chives. Serve warm or at room
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
lager, vinegar, and sugar and boil for 5 minutes. Put into a food
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
Featured Archive Recipes:
Potato Lovers Unite!
Potato Salad, let me count the ways...
Caramelized Salmon in New Potatoes
Potatoes with Leeks and
Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Index - St.
Patrick's Day Recipes!
Daily Recipe Index
Recipe Archives Index