WARM POTATO SALAD WITH BEER
WARM POTATO SALAD WITH BEER
Beer Dressing
6 tablespoons of olive oil (90ml)
½ cup of red onions, finely chopped (125ml)
¾ cup of Lager (175ml)
4 tablespoons malt or cider vinegar (60ml)
1 teaspoon of sugar (5ml)
2 tablespoons Dijon Mustard (30ml)
Salt and pepper to taste
Potato Salad
2 ½ pounds of red Potatos
2 cups of yellow onions, finely chopped (475ml)
¼ cup of fresh parsley, finely chopped (60ml)
4 tablespoons of chives, chopped (60ml)
3 hard boiled eggs, sliced
Beer Dressing: Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the red onion and cook until 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 poor in the remaining four tablespoons of olive oil. Season with salt and pepper.
Salad: Cook the Potatos 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, peel, slice and cut into ¼" rounds. While the Potatos are still warm, gently mix them with the yellow onions, parsley, and beer dressing. Do not overmix or the Potatos may break into pieces. Serve warm or at room temperature.
Sprinkle chives and eggs over top.
Yield: 6 servings
Beer Dressing
6 tablespoons of olive oil (90ml)
½ cup of red onions, finely chopped (125ml)
¾ cup of Lager (175ml)
4 tablespoons malt or cider vinegar (60ml)
1 teaspoon of sugar (5ml)
2 tablespoons Dijon Mustard (30ml)
Salt and pepper to taste
Potato Salad
2 ½ pounds of red Potatos
2 cups of yellow onions, finely chopped (475ml)
¼ cup of fresh parsley, finely chopped (60ml)
4 tablespoons of chives, chopped (60ml)
3 hard boiled eggs, sliced
Beer Dressing: Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the red onion and cook until 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 poor in the remaining four tablespoons of olive oil. Season with salt and pepper.
Salad: Cook the Potatos 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, peel, slice and cut into ¼" rounds. While the Potatos are still warm, gently mix them with the yellow onions, parsley, and beer dressing. Do not overmix or the Potatos may break into pieces. Serve warm or at room temperature.
Sprinkle chives and eggs over top.
Yield: 6 servings
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