Beer Mustard Potato Salad

Featured Recipe – June 2018

Serves: 10
Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ingredients:

• 3 lbs baby red potatoes, cover with water

Directions:

Cut potatoes in quater wedges. Put wedges in water and bring to a boil. Cook until tender and firm.

Drain Completely. Place on a sheet pan & chill.

Ingredients for dressing:

• 1/4 c lemon juice
• 1/4 c Japanese rice vinegar
• 1 tbsp garlic
• 1/2 tsp garlic
• 1/2 tsp thyme – fresh leaves
• 4 tbsp parsley – freshly chopped
• 1 tsp sugar
• 1/2 c beer mustard
• 1/2 c olive oil
• 3 tbsp scallions – thinly chopped
• salt to taste

Mix all below together with cooled potatoes.

Option: May also be served warm.

Credit: Fire Magic Grills and Chef Anna Rossi