White Ale Potato Salad
TOTAL TIME: Prep: 15 min. Cook: 20 min + chilling
YIELD: 12 servings (3/4 cup each).
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
Ingredients
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2 pounds fingerling or small red potatoes, cut into 1-inch pieces
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DRESSING:
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1/2 cup white ale
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3 tablespoons olive oil
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2 tablespoons balsamic vinegar
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2 tablespoons Dijon mustard
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1 package Italian salad dressing mix
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SALAD:
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4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale
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1-1/2 cups grape tomatoes
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6 green onions, chopped
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10 bacon strips, cooked and crumbled
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1 cup crumbled Gorgonzola or feta cheese
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1/4 cup minced fresh chives
Directions
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1.
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.
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2.
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.
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3.
To serve, add arugula, tomatoes, green onions and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately.
Nutrition Facts
3/4 cup: 185 calories, 9g fat (3g saturated fat), 15mg cholesterol, 536mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 7g protein.
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