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Red Potato Salad


RED POTATO SALAD with Warm Beer Dressing
McGuire's Irish Pub Copycat Recipe

Serves 6 to 8

2 1/2 lb. unpeeled red potatoes
1/2 cup thinly sliced red onions
1/4 cup chopped fresh parsley
6 tbsp. olive oil, divided
1/2 cup minced yellow onions
3/4 cup dark beer or ale, preferable stout
1/4 cup balsamic vinegar
2 teaspoons granulated sugar
1 tablespoons Dijon mustard
1 teaspoon salt
20 turns freshly ground black pepper
2 teaspoons chopped fresh chives

In a large pot over high heat, cover the potatoes with water and bring to a boil. Cook until tender, 20 to 25 minutes. Drain and cut the potatoes, unpeeled, into 1/4 inch slices. Place the potatoes in a large bowl. Add the red onion slices and the parsley and gently toss them all together.

In a saucepan heat 2 tablespoons of the oil over medium heat. Add the minced onions and cook until soft and golden, 4 to 5 minutes. Increase the heat to medium high, stir in the beer, vinegar, and sugar, and bring to a boil. Cook over medium high heat, stirring often, about 5 minutes.

Pour the beer mixture into a food processor or blender and add the mustard. With the food processor or blender running, slowly stream in the remaining 4 tablespoons oil and puree until emulsified. Stir in the salt and pepper. Pour the dressing over the potatoes and red onions and toss gently, being careful not to break up the potato slices. Sprinkle with chopped chives and serve warm.