Recipe by EdsGirlAngie
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.
Top Review by Gay Gilmore
My experience is about the same as Sue L on this one. I served this with grilled steaks. I wanted a potato salad that would kind of sit in the background instead of grabbing center stage. There was just too much liquid. Bacon might have helped the flavor profile. I would have preferred more flat-leaf parsley, and having it be fresh and green when added instead of cooked into the sauce.
- 2 lbs red potatoes, unpeeled
The beer vinaigrette
- 4 tablespoons olive oil
- 6 ounces bottles beer (lager works well)
- 1⁄3 cup onion, minced
- 1⁄4 cup fresh parsley, chopped
- 1 tablespoon chives, minced
- 3 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- salt and pepper
Directions See How It's Made
- Make the beer vinaigrette: Heat 2 tbsp.
- of the olive oil and saute onions until just soft, about 5 minutes.
- Add beer, vinegar, and sugar; boil for 5 minutes.
- Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
- Season to taste with salt and pepper.
- Set aside.
- Cook potatoes in boiling salted water about 25 minutes.
- Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
- While potatoes are warm, gently mix them with the beer dressing.
- Serve warm or at room temperature.