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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This German potato salad is spiffed up with beer, capers and parsely. It can be served warm or cold for a nice side dish. Ingredients:
2 lbs. red potatoes, unpeeled |
2 hard boiled eggs, chopped |
1 cup red onion, finely chopped |
3 slices smoked bacon |
2 tbsp. bacon bits |
2 tbsp. capers |
1 handful fresh parsely leaves, finely chopped |
4 tbsp. olive oil |
1/4 cup beer (german beer if you can find it, but any ale or lager will do) |
2 tbsp. cider vinegar |
2 tsp. dijon mustard, or german mustard |
1 tsp. salt, pepper to taste |
Directions:
1. Boil whole unpeeled potatoes in enough water to cover them for about 25-30 minutes, or until easily pierced with a fork. Do not overcook, as you don't want them to be mushy. Drain and let cool until you can handle them. Do not peel.
2. Cut potatoes into 1-inch pieces. Set aside.
3. Make 2 hard boiled eggs, peel and chop.
4. In a skillet, cook 3 slices of bacon in a small amount of oil until browned on both sides. Remove bacon to paper towel to absorb extra fat. When slightly cooled, crumble the bacon in small pieces.
5. In the same skillet, sautee 1 cup chopped red onion until translucent, for about 4 minutes.
6. Add the onions, capers, hard boiled eggs, bacon pieces and bacon bits to the potatoes.
7. For the dressing:
8. Combine beer, vinegar and mustard in a small bowl. Whisk until smooth. Drizzle 4 tbsp. olive oil into the dressing mixture, while whisking.
9. Pour dressing over potatoes. Add salt, pepper, chopped parsely and stir.
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