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
White Ale Potato Salad
White Ale Potato Salad
Prep Time
15 min
Cook Time
20 min
Yield
12 servings (3/4 cup each)
Ingredients
- 2 pounds fingerling or small red potatoes, cut into 1-inch pieces
- DRESSING:
- 1/2 cup white ale
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 package Italian salad dressing mix
- SALAD:
- 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
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 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.
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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