The citrusy ginger kick of Kentucky-made Ale-8-One soda gives this elegant potato salad a kick, while Kentucky-grown produce and fruit add fresh Bluegrass flavors. Chef Sara Bradley says Ale-8-One, which she remembers drinking out of glass bottles as a child, is the perfect sweetener for this recipe. “I use it in place of honey or maple syrup, which allows the dressing to remain thin and easily absorb into the potatoes."
Flavors of the Bluegrass
Potato Salad with Ale-8-one Mustard Vinaigrette
Chef Sara Bradley
Ingredients
- 3 lbs. mixed colored baby new potatoes
- 1/2 cup Freight House mustard*
- 1/4 cup sherry vinegar
- 1/4 cup Ale-8-One
- 1/2 cup extra virgin olive oil
- 1 Tbsp. kosher salt
- 1 tsp. cracked black pepper
- 2 ripe peaches, sliced
- 2 ripe plums, sliced
- 3 sprigs dill, rough chop
- 4 thin slices of pickled red onion
- 1 small bunch of watercress
Preparation
- Gently boil the potatoes in salted water until tender when pricked with a knife. Remove from heat. Let potatoes sit in the water until cool enough to handle while you prepare the dressing.
- For the dressing, combine the mustard, vinegar, Ale-8-One, olive oil, salt and pepper in a large mixing bowl and whisk until combined.
- Cut the potatoes into half or bite-sized pieces and toss with the dressing. This can be done at any time from the morning it will be served to 45 minutes before serving.
- To serve, mix the dressed potatoes with peaches, plums and dill, then sprinkle watercress on top. Can be served cold or at room temperature.*
Can substitute 1/4 cup whole grain mustard combined with 1/8 cup prepared horseradish and 1/8 cup orange marmalade.
Recipe provided by: Chef Sara Bradley, Freight House (Paducah, KY)