Ingredients

4 pounds unpeeled medium-size red-skinned potatoes

4 1/2 tablespoons olive oil

3 tablespoons malt vinegar or white wine vinegar

1 tablespoon Dijon mustard

6 tablespoons lard, rendered bacon fat, or olive oil, divided

Coarse kosher salt

6 tablespoons lager beer, divided

2 1/2 cups finely chopped red onions, divided

1/3 cup chopped fresh chives or green onions (green parts only)

Description

Boiling The Potatoes And Chilling Them Overnight Makes Them Easy To Cut And Sauté. Leftover Potatoes And Brisket Would Make A Great Breakfast Hash.

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