White Ale Potato Salad

• 2 pounds fingerling or small red potatoes, cut into 1-inch pieces
• 1/2 cup white ale
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 package Italian salad dressing mix
• 4 cups fresh arugula (about 2-1/2 ounces) or chopped fresh kale
• 1-1/2 cups grape tomatoes
• 6 green onions, chopped
• 10 bacon strips, cooked and crumbled
• 1 cup crumbled Gorgonzola or feta cheese
• 1/4 cup minced fresh chives

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain; transfer to a large bowl.
2. In a small bowl, whisk dressing ingredients until blended. Pour over warm potatoes and toss to coat. Cool slightly. Refrigerate, covered, until cold, about 1 hour.
3. To serve, add arugula, tomatoes, green onions and bacon to potatoes; toss gently to combine. Sprinkle with cheese and chives. Serve immediately.

fingerling, white ale, olive oil, balsamic vinegar, mustard, italian salad dressing, fresh arugula, grape tomatoes, green onions, bacon, feta cheese, fresh chives

Taken from www.tasteofhome.com/recipes/white-ale-potato-salad/ (may not work)