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Potato Salad with Steam Whistle Dressing

Created by Kishroy Hunting, budding chef from Liaison College, Toronto, where the largest number of cooks and chefs are trained in Ontario.


For the Dressing
Heat a tablespoon of olive oil in a small frying pan over medium heat. Add onions and cook until soft, about 5 minutes. Add the beer, vinegar and sugar and boil for 5 minutes. In a food processor, combine mustard and the beer mixture. While the motor is running, slowly add the remaining olive oil. Taste for salt and pepper.

For the Potatoes
Cook potatoes in salted boiling water until cooked. Remove and slice when cooled. Mix with onions, parsley, chives and Steam Whistle dressing. Taste for salt and pepper.



  • 6 Tbsp Olive Oil
  • 1/2 cup Onions, finely chopped
  • 3/4 cup Steam Whistle Pilsner
  • 3 Tbsp cider vinegar
  • 1 Tbsp Dijon mustard
  • 1/2 tsp sugar
  • salt and pepper, to taste

For the Potatoes

  • 2-1/2 lbs Red Potatoes
  • 1/2 cup Onions, finely chopped
  • 1/4 cup Parsley, finely chopped
  • 2 Tbsp Chives, chopped