Chase Lake Café Harp Potato Salad

Chase Lake Café Harp Potato Salad

1/2 lb cooked and chopped bacon

2 lbs cooked red potatoes,cubed

1/2 cup red onion,diced

1/2 cup red bell pepper,diced

1/2 cup chopped herbs[Thyme and parsley today]

2 Tbsp butter

1 Tbsp flour

In a smaller bowl

1/2 tsp dry mustard

3 Tbsp apple cider vinegar

1 Tbsp sugar

1 cup Harp lager

1 tsp hot sauce of choice

2 Tbsp chopped parsley

Salt and pepper to taste

Cube and boil potatoes until tender,about 8 minutes.Cool for a couple of minutes while you prepare your sauce.Combine all ingredients in a smaller bowl from second recipe,mix well.Add bacon,onions,herbs,butter,and flour.Add sauce mixture and stir to coat all pieces well.Taste,and salt and pepper to taste.It will still be warm when served with corned beef and cabbage.It is a nice alternative to regular boiled potatoes.The Harp lager adds a nice flavor to this salad.The pepper crusted corned beef recipe is very simple;rub cracked black pepper over an olive oiled brisket before slow cooking.It adds not only flavor but a very appealing look to brisket.Come see us at Chase Lake Café for all kinds of great Lunch Specials!!!Hope you enjoy this recipe.

Thank you,
Mark Giorgi

All Around Town Catering at Chase Lake Café


Noon Cooking - March 17, 2011