Brewhaus Potato Salad - cooking recipe

Ingredients

2 lbs red potatoes, unpeeled
The beer vinaigrette
4 tablespoons olive oil
6 ounces bottles beer (lager works well)
1/3 cup onion, minced
1/4 cup fresh parsley, chopped
1 tablespoon chives, minced
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
salt and pepper

Preparation

Make the beer vinaigrette: Heat 2 tbsp.
of the olive oil and saute onions until just soft, about 5 minutes.
Add beer, vinegar, and sugar; boil for 5 minutes.
Cool slightly and whisk in the rest of the olive oil, parsley, chives, and Dijon mustard.
Season to taste with salt and pepper.
Set aside.
Cook potatoes in boiling salted water about 25 minutes.
Drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick.
While potatoes are warm, gently mix them with the beer dressing.
Serve warm or at room temperature.