Fourth of July recipes: Warm Wheat Beer Potato Salad
As posted on AJC
Ingredients:
Ingredients:
- 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
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.
Labels: Fourth of July recipes: Warm Wheat Beer Potato Salad
This entry was posted by Jacqui Pini, on Thursday, July 2, 2009. You can
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