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What’s for dinner? Finglerling Potato Salad with Ale Dressing

Fingerling Salad photo by Jenny MacBethTonight I grilled steaks. I just used salt and pepper. I like marinades but sometimes I just like it simple, especially, when I’m making something different that I want to stand out from the main meat.

I didn’t want the standard baked potato, and I didn’t want rice and a green vegetable. So, I tried Fingerling potatoes tossed in a bed of greens with a light beer dressing. I absolutely loved it. I was humming through my entire meal.

Dressing Ingredients
1 package of Good Seasons Italian dressing mix
1/2 cup Ale style beer
2 tablespoons Dijon mustard
2 tablespoons Balsamic vinegar
3 tablespoons olive oil

Mix together
Boiled Fingerling potatoes (cut)
cherry tomatoes
crumbled bacon
feta cheese
baby arugula
diced green onions
diced chives
(or whatever you want to put in a salad)

Toss salad with ‘some’ of the dressing – depending on the size of your salad. I like it light and just enough to taste; not over saturated. Refrigerate leftover dressing.

Tip: I bake large amounts of bacon, crumble it and freeze it to use for future salad use. It’s cheaper and less sodium than already made bacon bits.

If you try it, let me know what you think.

This recipe is my version – inspired by Foodnetwork.Com

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