Boiling the potatoes and chilling them overnight makes them easy to cut and sauté. Leftover potatoes and brisket would make a great breakfast hash. 2 lbs. unpeeled med-size potatoes 2+ Tbsp. olive oil 1+1/2 Tbsp. malt vinegar or white wine vinegar 1/2 Tbsp. Dijon mustard 3 Tbsp. lard, rendered bacon fat, or olive oil, divided Coarse kosher salt 3 Tbsp. lager beer, divided 1 c. finely chopped onions, divided 4 Tbsp. chopped fresh chives or green onions (green parts only)
Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight.
Cut potatoes into 1/2" cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 1.5 Tbsp. lard/fat/olive oil in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add 1.5 Tbsp. beer, then 1/2 c. onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.
adapted from recipe found on www.epicurious.com, originally from Bon Appétit, October 2009
by Bruce Aidells