Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
- 2 pounds fingerling or small red potatoes, cut into 1-inch pieces
- 1/2 cup white ale
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 package Italian salad dressing mix
- 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
- 1 cup crumbled Gorgonzola or feta cheese
- 1/4 cup minced fresh chives
- 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 dressing ingredients 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 and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately. Yield: 12 servings (3/4 cup each).
Originally published as White Ale Potato Salad in Simple & Delicious April/May 2016
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