Created by lazyme on September 15, 2020
Step 1: Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain.
Step 2: Refrigerate potatoes overnight.
Step 3: Cut potatoes into 1/2-inch cubes (do not peel).
Step 4: Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette.
Step 5: Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat.
Step 6: Add half of potatoes to each skillet; sprinkle with coarse salt.
Step 7: Sauté until potatoes begin to brown, stirring frequently, about 7 minutes.
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.
Step 9: Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.
Step 10: Pour half of vinaigrette over potatoes in each skillet and toss to coat.
Step 11: Remove from heat. Season to taste with salt and pepper.
Step 12: Transfer all potatoes to large bowl.
Step 13: Sprinkle with chives.