German Potato Salad with Wheat Beer

Makes 6 servings

2 – 2 ½ pounds Yukon gold potatoes, diced and peeled if desired
4 slices thick bacon, diced
1 onion, diced
3 cloves garlic, diced
3 eggs
3 TBLS white vinegar or apple cider vinegar
¾ cup Wheat Beer
¼ cup parsley, chopped

In large saucepan over medium high heat, place potato pieces in water and bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are fork-tender, about 5 minutes. Drain and set aside potatoes.

In large fry pan, place bacon and cook until barely crisp, about 1 minute. Add diced onions and garlic; continue cooking until onions are translucent, about 3 minutes more. Break eggs, one at a time, and scramble into mixture.

Place potatoes in large mixing or serving bowl. Add onion and bacon mixture to potatoes; toss well to combine. Add vinegar and toss well. Stir in beer and combine. Sprinkle parsley on top before serving.

Nutrition Information, Per Serving:
220 calories; 5 g fat; 1.5 g saturated fat; 33 g carbohydrate