Warm Potato Salad With Beer Dressing
  • 2 1/2 pounds red potato
  • 1/2 cup mild red or yellow onions -- finely chopped
  • parsley to taste -- finely chopped
  • chives to taste -- finely chopped
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1 small onion -- finely chopped
  • 3/4 cup lager
  • 3 tablespoons malt vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon dijon mustard
  1. Cook red potatoes in boiling salted water until the point of a knife can be easily inserted, about 20 to 25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4" rounds. While potatoes are still warm, gently mix them with the onions, parsley and beer dressing (recipe follows).
  2. Do not overmix, or the potatoes may break into pieces. Add salt and pepper to taste. Garnish with chopped chives. Serve warm or at room temperature.
  3. For the beer dressing, heat 3 tablespoons of olive oil in a small frying pan over medium heat. Add 1/2 cup finely chopped mild red or yellow onions and cook until soft, about 5 minutes. Add 3/4 cup lager, 3 tablespoons malt vinegar, and 1/2 teaspoon sugar; boil for 5 minutes. Place in a food processor with 1 tablespoon Dijon mustard. With the motor running, slowly pour in the remaining 1/4 cup olive oil. Add finely chopped parsley to taste, chopped chives to taste, and salt and pepper to taste.