Warm Potato Salad with Beer and Mustard Dressing
Transform your potato salad game with this irresistible Warm Potato Salad with Beer and Mustard Dressing, a hearty and flavorful twist on a classic favorite. Tender baby potatoes are tossed in a rich, tangy dressing made with pale ale, whole grain and Dijon mustard, and a touch of honey for sweetness. Caramelized onions and minced garlic add depth, while fresh parsley and chives bring a vibrant, herbaceous finish. Perfect as a side dish for barbecues, gatherings, or any cozy meal, this recipe delivers a bold fusion of flavors in just 35 minutes. Serve it warm for maximum flavor and savor every bite of this crowd-pleasing dish! Keywords: warm potato salad, beer mustard dressing, flavorful side dish, easy potato salad recipe, tangy potato salad.
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Recipe Information
Ingredients
- 900 grams baby potatoes
- 2 teaspoons salt
- 2 tablespoons olive oil
- 30 grams unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 240 milliliters beer (preferably pale ale)
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 1.5 tablespoons honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 0.5 teaspoons black pepper
Instructions
Rinse the baby potatoes thoroughly and place them in a large pot. Fill the pot with cold water until the potatoes are fully submerged. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until fork-tender. Drain the potatoes and set aside to cool slightly.
While the potatoes are cooking, heat the olive oil and butter in a medium skillet over medium heat until melted.
Add the finely chopped onion to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and beginning to caramelize.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Pour the beer into the skillet and bring to a gentle simmer. Allow the liquid to reduce slightly, about 3-4 minutes.
Whisk in the whole grain mustard, Dijon mustard, honey, and apple cider vinegar until the mixture is smooth and well-combined. Simmer for another 2 minutes, then remove from heat.
Halve or quarter the cooked potatoes depending on their size, and place them in a large mixing bowl.
Pour the warm mustard and beer dressing over the potatoes. Gently toss to coat the potatoes evenly.
Sprinkle the chopped parsley, chives, black pepper, and remaining teaspoon of salt over the salad. Toss gently to combine.
Serve the warm potato salad immediately, garnished with additional parsley or chives if desired.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
