Evening Edge
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Warm Wheat Beer Potato Salad
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The tartness of the beer and vinegar sauce, juxtaposed with the slight zing of the hot dogs, elevates this recipe above the usual summer side dish. Meanwhile, the bell pepper and green onions add zest and color, so don’t be afraid to use a heavy hand. I cut the quartered potatoes into smaller, bite-size pieces to aid the steaming process and make the salad easier to eat. -- Jill Vejnoska
Hands on time: 2 hours and 15 minutes Total time: 2 hours and 15 minutes Serves: 4 main dish servings
Ingredients:
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2 (12-ounce) bottles wheat beer, white beer or lager
4 cloves garlic, smashed with side of knife
2 1/2 pounds baby red and baby Yukon Gold potatoes, quartered
1 orange bell pepper, diced
3 green onions, sliced thin
5 all-beef hot dogs, cut into 1/4-inch slices
2 tablespoons butter
1 tablespoon all-purpose flour
3/4 cup water
1/4 cup cider vinegar
3/4 teaspoon salt
1/4teaspoon black pepper
Instructions:
Combine beer and add garlic to a large pot with a colander insert or steam basket. Bring to a boil over medium-high heat. Put potatoes in colander or steam basket, place over beer and cover tightly with lid. Reduce heat to low and steam 18 to 20 minutes, or until just tender when pierced with a fork. Transfer potatoes to a large bowl. Add bell pepper and green onions and cover bowl tightly with foil to keep warm.
Remove garlic from pot and reserve 1/4 of beer liquid for later use. Mince garlic.
In a large skillet over medium-high heat, melt butter. Add sliced hot dogs and cook 4 minutes, or until lightly browned. Remove from skillet and add to potato mixture. Whisk flour into skillet drippings for 1 minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer. Bring mixture to a boil and simmer for 2 minutes, or until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve warm. -- Adapted from National Beer Wholesalers, www.beerfordinner.com
Remove garlic from pot and reserve 1/4 of beer liquid for later use. Mince garlic.
In a large skillet over medium-high heat, melt butter. Add sliced hot dogs and cook 4 minutes, or until lightly browned. Remove from skillet and add to potato mixture. Whisk flour into skillet drippings for 1 minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer. Bring mixture to a boil and simmer for 2 minutes, or until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve warm. -- Adapted from National Beer Wholesalers, www.beerfordinner.com
Nutrition:
Per serving: 604 calories (percent of calories from fat, 42), 17 grams protein, 64 grams carbohydrates, 5 grams fiber, 26 grams fat (12 grams saturated), 59 milligrams cholesterol, 1,218 milligrams sodium.
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