Brewhaus Potato Salad

1. 1

   Make the beer vinaigrette: Heat 2 tbsp.

2. 2

   of the olive oil and saute onions until just soft, about 5 minutes.

3. 3

   Add beer, vinegar, and sugar; boil for 5 minutes.

4. 4

   Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.

5. 5

   Season to taste with salt and pepper.

6. 6

   Set aside.

7. 7

   Cook potatoes in boiling salted water about 25 minutes.

8. 8

   Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.

9. 9

   While potatoes are warm, gently mix them with the beer dressing.

10. 10

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.