White Ale Potato Salad

Directions

1. Place potatoes in a large saucepan, add water to cover. Bring to a boil. Reduce heat, cook, uncovered, 12-15 minutes or until tender. Drain, transfer to a large bowl.
2. In a small bowl, whisk beer, olive oil, balsamic, Dijon mustard, and Tuscan Spices until blended. Pour over warm potatoes and toss to coat. Cool slightly. Refrigerate, covered, until cold, about 1 hour.
3. To serve, add arugula, tomatoes, green onions, bacon, and eggs to the potatoes, toss gently to combine. Sprinkle with cheese and chives. Serve immediately.