Warm Potato Salad With Beer and Mustard Dressing

Posting for ZWT6 German/Benelux region. Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. Recipe is from myrecipes.com.

• Ready In: 1 hr
• Serves: 8

Ingredients

• Salad

• 3  lbs  red potatoes
• 1⁄2 cup  finely chopped red onion
• 1⁄4 cup  thinly sliced green onion
• 1⁄4 cup  finely chopped celery
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup  finely chopped sweet pickle
• 2  tablespoons beer
• 2  tablespoons cider vinegar

• Dressing

• 1⁄4 cup olive oil, divided
• 3⁄4 cup  finely chopped yellow onion
• 3⁄4 cup beer
• 1⁄4 cup cider vinegar
• 1  teaspoon sugar
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 2  tablespoons Dijon mustard

Directions

1. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.
2. To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).
3. Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.
4. Pour dressing over potato mixture; toss gently.
5. Serve immediately.