WARM POTATO SALAD with BEER DRESSING

WARM POTATO SALAD with BEER DRESSING
“Instead of servings leftovers cold, pan-fry these potatoes in a little oil for some delicious home fries.”


FOR THE DRESSING:
½ cup olive oil
¾ cup finely chopped white or yellow onion
1 cup lager beer
¼ cup apple cider vinegar
2 Tbsp. German or Dijon mustard
1 tsp. sugar
salt and freshly ground pepper

FOR THE POTATO SALAD:
3-1/2 lbs. red-skinned potatoes cut into ¼-inch thick slices
2 Tbsp. apple cider vinegar
½ cup finely chopped red onions
¼ cup thinly sliced green onions
¼ cup finely chopped celery
½ cup finely chopped parsley


FOR THE BEER DRESSING:
Heat 2 tablespoons of oil in a small frying pan over medium-high heat. Add onion and sauté until onions are translucent, about 5 minutes. Add a pinch of salt and pepper. Lager, vinegar, and sugar. Boil until one-third reduces liquid, about 5 minutes.

Transfer onion/beer mixture to food processor/ Add mustard and blend until smooth. With machine running, drizzle remaining oil through feed tube to form smooth dressing. Season dressing to taste with salt and pepper. Cover to keep warm.

FOR THE SALAD:
Steam the potato slices until just tender, about 12 minutes. Gently toss warm sliced potatoes in large bowl with 2 tablespoons of vinegar. . Toss warm potatoes, red onions, green onions, celery and parsley with warm dressing. Season salad to taste with salt and pepper. Serve warm.


Yield: 10 servings.