Let your baby potatoes marinate in a dressing made of beer, truffle oil and mustard to soak in all the flavour. This cold side dish is a great addition to a barbecued meal.

Yield: Serves 14.



  • 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


  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.
Nutritional analysis per serving:

264 calories, 13 g fat, 5.2 g protein, 31.8 g carbohydrate, 5 g fibre, 322 mg sodium

Tip: Truffle oil is used to give truffle flavour to savoury dishes. Look for it in specialty food stores.