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New Potato and Beer Salad

Categories: Entertaining, Quick to fix, St. Patrick's Day, Vegetarian
Type: Side Dishes

This novel and quick-to-make potato dish will be a hit at summer picnics and even on St. Patrick's Day.

Serves: serves 4


  • 2 lb (1 kg) new potatoes
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp chopped flat-leaf parsley
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp cider vinegar
  • 3/4 cup beer
  • 4 green onions, chopped
  • 1 tbsp wholegrain mustard
  • 1 tsp honey
  • pepper

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  1. Put the unpeeled potatoes in a large saucepan of cold water, bring to a boil, and cook, uncovered, until just soft (about 20 minutes). Drain and leave until cool enough to handle.
  2. Cut each potato in half and mix gently with the onion, garlic, thyme, and parsley.
  3. To make the dressing, whisk all the remaining ingredients together to a smooth, creamy consistency.
  4. To serve, pour the dressing over the warm potatoes and serve immediately.
  • If you're not going to eat this right away, refrigerate the potatoes and dressing separately.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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