Saturday, February 3, 2007

Warm Wheat Beer Potato Salad

  • 2 bottles white beer, wheat beer or lager (12 ounces each)
  • 4 cloves garlic, smashed with side of knife
  • 21/2 pounds baby red and baby Yukon gold potatoes, quartered
  • 1 orange bell pepper, diced
  • 3 scallions, sliced thin
  • 5 all-beef frankfurters, cut into 1/4-inch slices
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 3/4 cup water
  • 1/4 cup cider vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Pour beer into large pot with colander insert; add garlic cloves. Bring to a boil over medium-high heat. Place potatoes in colander or steam basket and place over simmering beer. Cover tightly with lid. Reduce heat to low and steam about 18-20 minutes, until just tender when pierced with fork. If beer begins to evaporate while cooking, add water to the pot.

Transfer cooked potatoes to large bowl; add bell pepper and scallions. Cover bowl with foil to keep warm. Remove garlic from pot; mince. Reserve 1/4 cup of reduced beer from pot.

In large skillet, melt butter over medium-high heat; add frankfurters and cook until lightly browned, about four minutes. Remove from skillet with slotted spoon and add to potato mixture; recover potato mixture to keep warm. Whisk flour into skillet drippings and whisk one minute, or until blended and creamy. Add minced garlic, water, vinegar and reserved beer reduction.

Bring dressing to a boil; simmer 2 minutes, until dressing is thick and smooth. Stir in salt and pepper. Pour dressing over potato salad and toss well to coat. Serve immediately, while still warm. Serves 4.

Thanks to The Bismarck Tribune

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