Warm Potato Salad With Beer and Mustard Dressing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 . Ingredients:
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 |
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.
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