MARINATED BABY POTATO SALAD

Ingredients

• 5 lb unpeeled baby yellow potatoes, quartered (about 16 cups)
• 1 cup pale ale or other beer
• 1/3 cup white wine vinegar
• 3 tbsp chopped shallot
• 4 tsp whole grain mustard
• 1 1/2 tsp truffle oil
• 1 tsp liquid honey
• 1 tsp salt
• 1/8 tsp cayenne pepper
• 2/3 cup canola oil
• 2 cups chopped red bell peppers
• 2 cups chopped red onions
• 3 tbsp chopped fresh parsley
• 1/2 cup crumbled cooked bacon

Directions

1. Cook potatoes in boiling salted water until tender; drain and cool completely.
2. To prepare dressing, place ale, vinegar, shallot, mustard, truffle oil, honey, salt and cayenne pepper in a blender; blend to combine.
3. With machine running, pour canola oil through opening in lid in a thin steady stream, blending until combined.
4. Combine potatoes, red peppers, red onions and parsley in a large bowl.
5. Add dressing and toss to combine. Cover and refrigerate, stirring occasionally, for at least 8 hours or up to 24 hours.
6. Stir in bacon before serving.