The quality of the beer is, of course, key here. The type of beer is a factor as well–depending on the other elements in the meal, and the time of year, a dark beer, such as a stout, might be a better fit than a golden pilsner, for example. This recipe assumes that you have cooked or are cooking the potatoes for the salad.

1/2 c diced onion
3 T vegetable oil
2 T flour
salt and pepper, to taste
2 t sugar
1 1/2 c beer (a 12 oz bottle)
1/4 c cider vinegar

1. Sauté onions in oil in a saucepan over medium-low heat for about 10 minutes, stirring frequently to prevent browning. Add flour, salt, pepper, and sugar, and cook, stirring, for a couple of minutes, until the flour has cooked.

2. Take the saucepan off the heat. Carefully add the beer (it’ll probably foam up a lot) and vinegar. Stir to break up the foam. Return pan to the heat, increase heat and, stirring, bring to the boil. Reduce heat and simmer for 5 minutes. Cool slightly, then pour over chopped, cooked potatoes.