White Ale Potato Salad
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White Ale Potato Salad
Rated 5.0 stars by 1 users
Category
Salads
Ingredients
- 2 pounds fingerling or small red potatoes, cut into 1-inch pieces
- 1/2 cup white ale
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3 tablespoons Fustini's Tuscan Herb olive oil
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2 tablespoons Fustini's Sicilian Lemon balsamic vinegar
- 2 tablespoons Dijon mustard
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- 4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale
- 1-1/2 cups grape tomatoes
- 6 green onions, chopped
- 10 bacon strips, cooked and crumbled
- 6 hard-boiled eggs, chopped
- 1 cup crumbled Gorgonzola or feta cheese
- 1/4 cup minced fresh chives
Directions
- Place potatoes in a large saucepan, add water to cover. Bring to a boil. Reduce heat, cook, uncovered, 12-15 minutes or until tender. Drain, transfer to a large bowl.
- In a small bowl, whisk beer, olive oil, balsamic, Dijon mustard, and Tuscan Spices until blended. Pour over warm potatoes and toss to coat. Cool slightly. Refrigerate, covered, until cold, about 1 hour.
- To serve, add arugula, tomatoes, green onions, bacon, and eggs to the potatoes, toss gently to combine. Sprinkle with cheese and chives. Serve immediately.
Recipe Note
Adapted from tasteofhome.com