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."
- 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
- 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)