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Potato Salad with Beer Dressing

I would kill everyone in this room for a drop of sweet beer.”—Homer J. Simpson

  • 1 kg (2 ½ lbs) potatoes
  • 1 large red onion, roughly chopped
  • 3 tbsp parsley, finely chopped
  • 2 tbsp chives, chopped
  • For the dressing:
  • 6 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 tbsp malt or cider vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp sugar
  • 250ml (½ pint) lager
  1. To make the dressing cook the onion in 2 tbsp oil until soft, then add the beer, vinegar and sugar and boil for 5 minutes. Add the mustard and whisk hard, and continue whisking while you add the remaining oil. Set aside to blend while you cook the potatoes.
  2. Cook the potatoes in boiling water for about 20 minutes, until they slide off a knife. Remove and drain, and as soon as you can handle them, cut them, unpeeled, into thumb-sized pieces. While still warm, toss them gently in the onion, parsley and dressing and garnish with the chives.
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