- 1½ lbs red potatoes, unpeeled.
- 4 tbsp cider vinegar
- 2 tsp Dijon mustard
- 1 tsp salt
- pepper to taste
- 6 slices bacon
- 2 medium to large red onions chopped (approx. 2 cups)
- 3 tbsp olive/vegertable oil
- ½ to ¾ cup amber ale
- ¼ cup finely chopped diced, sweet red peppers
Boil unpeeled potatoes until tender. Drain and let potatoes cool. When cool enough to handle cut potatoes in ½, slice into ¼ inch slices and place in a large bowl. Combine 3 tbsp of vinegar, the mustard, salt, and pepper to taste. Pour mixture over warm potatoes, toss lightly. In skillet fry bacon until crisp, remove, and drain bacon. Reserve drippings. Crumble bacon over salad. In the reserve bacon drippings sauté onions over medium heat until tender. Pour in the ale and remaining vinegar, heat just to deglaze to deglaze the skillet, stirring to loosen any brown bits. Pour over salad. Toss sauce and add pepper.
