“A yummy take on the vinaigrette-style potato salads, with a mellow beer-based dressing. It goes with everything from steaks or ribs to chicken or burgers. A basic, easy and delicious potato salad, served best at room temperature, or even a little warm.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the beer vinaigrette: Heat 2 tbsp.
  2. of the olive oil and saute onions until just soft, about 5 minutes.
  3. Add beer, vinegar, and sugar; boil for 5 minutes.
  4. Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
  5. Season to taste with salt and pepper.
  6. Set aside.
  7. Cook potatoes in boiling salted water about 25 minutes.
  8. Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
  9. While potatoes are warm, gently mix them with the beer dressing.
  10. Serve warm or at room temperature.

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