Potatoes Pastas and Grains · Salads · Sicilian Lemon balsamic · Tuscan Herb olive oil · Tuscan Spice blend ·Mar 26, 2024

White Ale Potato Salad

Name: White Ale Potato Salad
Ingredients: 2 pounds fingerling or small red potatoes, cut into 1-inch pieces; 1/2 cup white ale; 3 tablespoons Fustini's Tuscan Herb olive oil; 2 tablespoons Fustini's Sicilian Lemon balsamic vinegar; 2 tablespoons Dijon mustard; 2 tablespoons Fustini's Tuscan Spice blend; 4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale; 1-1/2 cups grape tomatoes; 6 green onions, chopped; 10 bacon strips, cooked and crumbled; 6 hard-boiled eggs, chopped; 1 cup crumbled Gorgonzola or feta cheese; 1/4 cup minced fresh chives

Ingredients

2 pounds fingerling or small red potatoes, cut into 1-inch pieces
1/2 cup white ale
3 tablespoons Fustini's Tuscan Herb olive oil
2 tablespoons Fustini's Sicilian Lemon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons Fustini's Tuscan Spice blend
4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale
1-1/2 cups grape tomatoes
6 green onions, chopped
10 bacon strips, cooked and crumbled
6 hard-boiled eggs, chopped
1 cup crumbled Gorgonzola or feta cheese
1/4 cup minced fresh chives

Directions

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.
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.
To serve, add arugula, tomatoes, green onions, bacon, and eggs to the potatoes, toss gently to combine. Sprinkle with cheese and chives. Serve immediately.

White Ale Potato Salad