Sausage and Warm Potato Salad Supper
 
 
Step 12:

Cover your pan again and steam the potatoes in beer until they soften. You'll need to check them often, both to stir them around so they don't stick to the pan and to make sure that there's still enough beer in the pan to steam the potatoes. If your beer cooks off, poor in some more and recover. Keep doing this until the potatoes are as soft as you'd like them to be. When they're suitably soft, remove the lid and let any excess beer cook off. Toss the potatoes around in the pan to fry up the outsides a bit.
 
 
Step 13:

Add about 2 teaspoons of cider vinegar (more or less to taste) and about a tablespoon of Dijon mustard (I used 2 teaspoons of smooth dijon and 2 teaspoons of whole stone ground Dijon). Grind in some fresh black pepper and salt to taste. Any other seasonings you want to try should go in now too (chopped fresh parsley is great in it).
 

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