In large sauce pan with lid, place potatoes.  Cover with cold water, at least two inches above potatoes.  Add salt.  Bring water to boil, reduce heat and simmer, covered, for 25 minutes, or until a knife point can be inserted into potatoes with ease.

While potatoes are cooking, prepare dressing by warming 2 tablespoons olive oil in small fry pan over medium heat.  Add yellow onions and cook, stirring, until translucent, about 5 minutes.  Add Lager Beer, cider vinegar and sugar.  Boil 5 minutes.  Pour mixture into food processor; add Dijon mustard.  Process to chop onions, slowly adding remaining 4 tablespoons olive oil.  Strain dressing.

Drain and cool potatoes.  Quarter potatoes, unpeeled, and place in medium-sized bowl.  Add red onions, parsley and beer dressing.  Toss gently to coat.  Top with chopped chives.

Serve warm or at room temperature