Tuesday, May 03, 2005

Warm Potato Salad with Beer and Mustard Dressing

Warm Potato Salad with Beer and Mustard Dressing (Adapted from CL)

For the salad

3 pounds red potatoes
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onions
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup finely chopped sweet pickles
2 tablespoons amber ale
2 tablespoons cider vinegar

For the dressing

1/4 cup olive oil, divided
3/4 cup finely chopped onion
3/4 cup amber ale
1/4 cup cider vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard

To make the salad

Set potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and let simmer until tender - about 25 minutes. Drain off the water and let cool. Cut each potato into 1/4" slices.

In a large bowl, gently toss together sliced potatoes, red onion, green onions, celery, parsley, pickles, beer and vinegar.

To make the dressing

In a small skillet, heat 2 tablespoons oil over medium-high. Add 3/4 cup yellow onion and cook until tender - about 3 minutes. Stir in beer, vinegar, sugar, salt and pepper. Bring mixture to a boil - let cook until reduced to 1/2 cup, about 6 minutes. Remove from the heat.

Process mixture with Dijon in a food processor until smooth. While the processor is running, slowly pour in the remaining 2 tablespoons oil. Process until well combined and smooth. Pour dressing over potato mixture and gently toss to coat.

Makes about 6-8 servings.

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