White Ale Potato Salad

Total Time Prep: 15 min. Cook: 20 min + chilling
Yield 12 servings (3/4 cup each)
Test Kitchen Approved
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania

Ingredients

  • 2 pounds fingerling or small red potatoes, cut into 1-inch pieces
  • DRESSING:
  • 1/2 cup white ale
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 package Italian salad dressing mix
  • SALAD:
  • 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
  • 1 cup crumbled Gorgonzola or feta cheese
  • 1/4 cup minced fresh chives

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 dressing ingredients 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 and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately.

Nutrition Facts

3/4 cup: 185 calories, 9g fat (3g saturated fat), 15mg cholesterol, 536mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 7g protein.

Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
Recipe Creator

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