Warm Potato Salad with Beer Dressing

2 pounds red potatoes

cup finely chopped mild red or yellow onions

¼ cup finely chopped parsley

2 tablespoons chopped chives

Dressing

6 tablespoons olive oil, divided

½ cup finely chopped onions

¾ cup lager

3 tablespoons malt or cider vinegar

1 tablespoon Dijon mustard

½ teaspoon sugar

Salt and pepper

For the salad: Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into ¼-inch rounds.

For the dressing: Heat 2 tablespoons olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager, vinegar and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 tablespoons olive oil. Taste for salt and pepper. While the potatoes are still warm, gently mix them with the onions, parsley and beer dressing. Do not overmix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.

Serves six.

"Real Beer and Good Eats" by Bruce Aidells & Dennis Kelly (1992 Alfred A. Knopf)