Vienna lager is the secret ingredient in this fresh and refreshing Mediterranean-inspired potato salad.
Active preparation time: 45 minutes
Total time: 50 minutes
2 lb (907 g) red potatoes
1 Tbs salt + more for seasoning
½ cup (118 ml) canola oil
1 large red onion
1 lb (454 g) bacon
½ lb (227 g) blue cheese crumbles
2 cup celery, diced small
½ cup (118 ml) mayonnaise
½ cup (118 ml) cider vinegar
¼ cup (59 ml) Vienna lager
½ cup (118 ml) olive oil
Preheat the oven to 350°F (177°C).
Quarter the potatoes, place in a medium saucepan, and cover with cold water and 1 tablespoon of salt. Bring the potatoes to a simmer for 20 minutes. Remove the pan from the heat, drain the water, and cool the potatoes. Toss the potatoes with ¼ cup (59 ml) of the canola oil, set aside. Slice the red onion into ½" (13 mm) discs, brush with the remaining canola oil and set aside.
Preheat the grill on high.
Lay the bacon on a sheet tray and bake in the oven until crispy. Drain the bacon on paper towels and reserve the bacon drippings.
Place the potatoes and red onions on the grill and cook until well browned. Allow the potatoes to cool to room temperature. Dice the grilled red onions. Chop the bacon into small pieces.
In a large mixing bowl, combine the potatoes, grilled red onions, bacon, blue cheese, and celery.
In another mixing bowl, combine the mayonnaise, cider vinegar, and beer. Mix well. Slowly whisk the olive oil and bacon drippings into the mayonnaise mixture. Season to taste with salt. Add the mayonnaise mixture to the potato mixture and mix well. Serve immediately or refrigerate until you’re ready to serve.
Beer Suggestions: Great Lakes Brewing Company Eliot Ness (Cleveland, Ohio) or Neshaminy Creek Brewing Company Churchville Lager (Croydon, Pennsylvania).
PHOTO: CHRISTOPHER CINA
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