Potato Salad with Boston Lager Dressing

Potato salad is a staple at any summer family get-together. We like to serve it during our backyard barbecues, family picnics and often times I’ll whip up a batch just for my family to munch on throughout the day. While we enjoy the classic version, I’m always looking for new versions to try out. After all, eating should be an adventure and new flavor combinations are always welcomed at our house.

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Warm Potato Salad with Boston Lager Dressing Recipe

For the Potatoes:

2 1/2 pounds red potatoes
1/2 cup finely chopped onions
1/4 cup finely chopped parsley
2 tbsp. chopped chives

For the Dressing:

6 tbsp. olive oil
1/2 cup finely chopped onions
3/4 cup Samuel Adams Boston Lager
3 tbsp. malt or cider vinegar
1/2 teaspoon granulated sugar
1 tbsp. Dijon mustard
Salt and pepper

For the Dressing:

Heat 2 tablespoons of olive oil in small frying pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the Boston Lager, vinegar and sugar and boil for about 5 minutes. Put into food processor with mustard. On low, combine the remaining 4 tablespoons of olive oil. Season with salt and pepper.

For the Potatoes:

Cook the potatoes in boiling salted water until fork tender, about 20-25 minutes. Remove and immediately peel and slice into ¼ inch rounds. While potatoes are warm, gently mix them with onions, parsley, and beer dressing. Do not over mix. Season to taste with salt and pepper and garnish with chopped chives.

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