Warm Potato Salad with Beer and Mustard Dressing

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

Preparation

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). 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.