Warm Potato Salad With Beer and Mustard Dressing

• Salad
• red potatoes↗3 lbs
• red onion1⁄2 cup

  finely chopped

• green onion1⁄4 cup

  thinly sliced

• celery1⁄4 cup

  finely chopped

• fresh parsley1⁄4 cup

  chopped

• sweet pickle1⁄4 cup

  finely chopped

• beer↗2 tablespoons
• cider vinegar↗2 tablespoons
• Dressing
• olive oil↗1⁄4 cup

  divided

• yellow onion3⁄4 cup

  finely chopped

• beer↗3⁄4 cup
• cider vinegar↗1⁄4 cup
• sugar↗1 teaspoon
• teaspoon salt↗3⁄4
• teaspoon fresh ground black pepper↗1⁄8
• tablespoons Dijon mustard↗2

Step-by-step instructions

1. 1

   To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.

2. 2

   To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes).

3. 3

   Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth.

4. 4

   Pour dressing over potato mixture; toss gently.

5. 5

   Serve immediately.