Cooking With Beer, Day 6, Counting Down To St. Paddy’s Day With Potato Salad Dosed With Harp
Posted by Bob Skilnik on March 14, 2007
Potatoes and Harp beer. Culinary symmetry. Get it
Harp-ed Potato Salad
2 1/2 pounds Yukon Gold potatoes, unpeeled
1/2 cup yellow onion, finely chopped
1/4 cup parsley, finely chopped
1/4 cup celery, finely chopped
2 tablespoons chives, chopped
3 each eggs, hard boiled, chopped
1/2 cup olive oil
1/2 cup onion, finely chopped
3/4 cup Harp Lager
1/4 tablespoon cider vinegar
1 tablespoon dijon mustard
1/2 tablespoon sugar
3 pinches salt
3 pinches white pepper
To make salad:
Cook the potatoes in boiling salted water until done, about 20-25 minutes. Remove, drain and cool slightly. While potatoes are cooling make beer dressing .
Slice unpeeled potatoes. Place into mixing bowl. While potatoes are still warm, add eggs, parsley, celery and beer dressing. Toss slightly. Do not overmix or the potatoes may break into pieces. Salt and pepper to taste. Garnish with chopped chives.
Serve warm or at room temperature.
Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the Harp Lager, vinegar and sugar and boil for 5 minutes.
Put into a food processor with the Dijon mustard. With the motor running, slowly pour the remaining olive oil in. Salt and pepper to taste.
Yields 6 servings