Ease of preparation: Easy
Yields: 6 servings
Ingredients
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 potatoes
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
Method
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 potatoes 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 potatoes are still warm, gently mix them with the yellow onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Serve warm or at room temperature.
Sprinkle chives and eggs over top.
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