Potato salad is a classic summer cookout dish, and this Talon IPA Potato Salad brings a little extra spice to the table. Instead of a mayo-based dressing, the oven-roasted potatoes are tossed with a blend of mustard, Talon IPA and fresh herbs. The result is lighter than the mayo versions, with a nice subtle heat that goes great with IPA!
Talon IPA Potato Salad
2 pounds red potatoes cut into cubes
6 Tbsp olive oil, divided
Salt and pepper to taste
¼ cup whole grain mustard
¼ cup Talon IPA
1 tsp garlic powder
¼ tsp smoked paprika
3 tsp chopped fresh chives
2 tsp chopped fresh oregano
Preheat the oven to 425°F.
Oil a baking tray, spread the potato cubes out on it, and toss them with 3 tablespoons of oil. Sprinkle with salt and pepper. Place in oven and roast for about 15 minutes until the potatoes are fork-tender. Set aside to let cool a bit.
Meanwhile, mix the mustard, remaining 3 tablespoons of oil, beer, paprika and garlic powder in a small bowl. Whisk or otherwise mix well. Add the chopped chives and oregano and mix well. Add salt and pepper to taste.
Toss the potatoes in a bowl with the dressing. Serve warm, at room temperature, or cold.
Use fresh herbs if possible. They really add an amazingly fresh taste.
You can determine the spiciness of the dressing based on the type of mustard you choose.
Serve with Talon IPA! Or, for a gentler flavor, Mendo’s new Rock Point Session IPA.
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