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Oktoberfest: Warm Potato Salad with Beer Dressing

Source of Recipe


Bruce Aidells






List of Ingredients



• -- For Beer Dressing --
  
• 1/2 cup olive oil
  
• 3/4 cup finely chopped white or yellow onion
  
• 1 cup lager beer
  
• 1/4 cup apple cider vinegar
  
• 1 tsp sugar
  
• 2 Tbsp German or Dijon mustard
  
• Salt and freshly ground black pepper
  
• .
  
• -- For Potato Salad --
  
• 3-1/2 lbs. red-skinned potatoes, cut into 1/4-inch-thick slices
  
• 2 Tbsp apple cider vinegar
  
• 1/2 cup finely chopped red onion
  
• 1/4 cup thinly sliced green onions
  
• 1/4 cup finely chopped celery
  
• 1/2 cup finely chopped parsley
  






Instructions



1. For 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, the lager, vinegar and sugar. Boil until liquid is reduced by a third, about 5 minutes.
   
   
2. Transfer onion/beer mixture to food processor. Add mustard and blend until smooth. With machine running, drizzle remaining oil through feed tube to form a smooth dressing. Season dressing to taste with salt and pepper. Cover to keep warm.
   
   
3. Meanwhile, prepare salad: Steam potato slices until just tender, about 12 minutes. Gently toss warm sliced potatoes in a large bowl with 2 tablespoons of vinegar. Toss warm potatoes, red onion, green onions, celery and parsley with warm dressing. Season salad to taste with salt and pepper, and serve warm.
   
   Makes 10 servings.