Roasted Herb Beer Mustard Potato Salad
It’s easy to complicate what’s supposed to be simple. Add unnecessary steps, feel the need to suffer on behalf of the task, take things a little further than needed. Potato salad, the quintessential summer side dish needs a simple touch. I roast the potatoes, the process adds a nice flavor, a creamy center and a bit of a crunchy texture that you can’t get from boiling. I keep the dressing simple and mayo-free, I use good mustard with whole seeds still in tact, and the beauty of fresh herbs.
Maybe because mustard pair so much more seamlessly with a great IPA or summer ale, or maybe because it sits at room temperature without concern longer, or maybe because mayo makes me gag, but I always favor the simple acidic tang of a german potato salad to the American version that is so often scooped out of a grocery store plastic tub.
This is perfect with beer, perfect for summer, and perfect with a grilled entrée. Look for a wet hopped IPA for some beautiful hop flavors at the end.