WARM POTATO SALAD WITH BEER

Beer Dressing: Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the red onion and cook until soft, about 5 minutes. Add the Lager, vinegar and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly poor in the remaining four tablespoons of olive oil. Season with salt and pepper.

Salad: Cook the Potatos in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, peel, slice and cut into ¼" rounds. While the Potatos are still warm, gently mix them with the yellow onions, parsley, and beer dressing. Do not overmix or the Potatos may break into pieces. Serve warm or at room temperature.

Sprinkle chives and eggs over top.

Yield: 6 servings