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Warm Potato Salad with Beer and Mustard Dressing

Yield 8 servings (serving size: 1 1/4 cups)
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. We enjoyed the variety of flavors from the different types of onions, but you can use all yellow onions, if you prefer. Garnish with chopped parsley, if desired.

Ingredients

  • Salad:
  • 3 pounds red potatoes
  • 1/2 cup finely chopped red onion
  • 1/4 cup thinly sliced green onions
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely chopped sweet pickles
  • 2 tablespoons beer
  • 2 tablespoons cider vinegar
  • Dressing:
  • 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 freshly ground black pepper
  • 2 tablespoons Dijon mustard

Nutrition Information

  • calories 223
  • caloriesfromfat 31 %
  • fat 7.6 g
  • satfat 1.1 g
  • monofat 5.2 g
  • polyfat 1.1 g
  • protein 3.8 g
  • carbohydrate 33.6 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 247 mg
  • calcium 32 mg

How to Make It

  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.

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  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). 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. Pour dressing over potato mixture; toss gently. Serve immediately.

Bruce Aidells's Complete Book of Pork