Ingredients
- 4 pounds potatoes (unpeeled medium-size red potatoes)
- 4 1/2 tablespoons olive oil
- 3 tablespoons malt vinegar (or 3 tablespoons white wine vinegar)
- 1 tablespoon Dijon mustard
- 6 tablespoons lard (or 6 tablespoons rendered bacon fat or 6 tablespoons olive oil, divided
- Coarse kosher salt
- 6 tablespoon beer (lager beer, divided)
- 2 1/2 cups finely chopped red onions (divided)
- 1/3 cup fresh chives (or 1/3 cup green onion, chopped, green parts only)
How to Make
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Step 1: Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain.
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Step 2: Refrigerate potatoes overnight.
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Step 3: Cut potatoes into 1/2-inch cubes (do not peel).
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Step 4: Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette.
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Step 5: Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat.
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Step 6: Add half of potatoes to each skillet; sprinkle with coarse salt.
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Step 7: Sauté until potatoes begin to brown, stirring frequently, about 7 minutes.
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Step 8: Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute.
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Step 9: Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.
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Step 10: Pour half of vinaigrette over potatoes in each skillet and toss to coat.
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Step 11: Remove from heat. Season to taste with salt and pepper.
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Step 12: Transfer all potatoes to large bowl.
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Step 13: Sprinkle with chives.
We hope you enjoy this recipe!
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