Vermont Castings

Celebrate with Beer - Warm Potato Salad with Beer

This starter salad is perfect with other beer-based recipes.

Prep Time
0 to 15 minutes
Easy to do
Cook Time
15 to 30 minutes



    1. Beer Dressing: Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the red onion and cook until soft, about 5 minutes. Add the Lager, vinegar and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly poor in the remaining four tablespoons of olive oil. Season with salt and pepper. Potato Salad: Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, peel, slice and cut into ¼? rounds. While the potatoes are still warm, gently mix them with the yellow onions, parsley, and beer dressing. Do not overmix or the potatoes may break into pieces. Serve warm or at room temperature.
    2. Sprinkle chives and eggs over top


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