Pickled Potato Salad

This is a far stretch from your typical mayo based potato salad. It was a nice contrast to the roasted pork loin. 

Ingredients for the salad:

8-10 baby red potatoes
1/2 cup chopped yellow onion
1/4 cup chopped leeks (or chives, green onions)
1/4 cup chopped parsley
1/3 cup chopped pickles (use sweet or dill)
2 tablespoons beer (I used Sam Adams Oktoberfest)
2 tablespoons red wine vinegar (can use cider vinegar)

Ingredients for the dressing:
2 tablespoons of olive oil
3/4 cup chopped yellow onion
3/4 cup of beer (used the same beer)
1/4 cup of red wine vinegar
1 teaspoon sugar
Salt and pepper
2 tablespoons of yellow mustard

In a large pot, boil potatoes in enough water (so that they are submerged) with a dash of salt for about 10-15 minutes, or until potatoes are tender (but not too soft! Skin shouldn't come off easily). Rinse and set aside.

Once potatoes have cooled, cut into fourths and place in a bowl or dish. Add in onions, leeks, parsley and pickles; stir. Then add in vinegar and beer and gently coat. Set aside.

To make the dressing, heat oil in a saucepan. Add onions and cook until tender. Add the beer, vinegar, sugar and salt and pepper. Heat until sauce has thickened and reduced. Add in mustard and take off heat. Pour dressing over salad, add additional salt and pepper to taste and enjoy!

Thanks to www.sheknows.com