BREWHAUS POTATO SALAD
A yummy take on the vinaigrette-style potato salads, with a mellow beer-based dressing. It goes with everything from steaks or ribs to chicken or burgers. A basic, easy and delicious potato salad, served best at room temperature, or even a little warm.
Provided by EdsGirlAngie
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the beer vinaigrette: Heat 2 tbsp.
- of the olive oil and saute onions until just soft, about 5 minutes.
- Add beer, vinegar, and sugar; boil for 5 minutes.
- Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
- Season to taste with salt and pepper.
- Set aside.
- Cook potatoes in boiling salted water about 25 minutes.
- Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
- While potatoes are warm, gently mix them with the beer dressing.
- Serve warm or at room temperature.
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