The warm, sunny days of summertime are perfect for sharing great food and great beer with friends & family. When the beer is part of the recipe, everybody wins! We teamed up with Chef Kenneth Hernandez, Culinary Engineer and Founder of Collective Green SF, earlier this summer to create some fun recipes for guests to enjoy with their picnics at San Francisco’s Stern Grove Festival. The first of Chef Hernandez’ culinary creations is a potato salad made with Anchor Summer Wheat®, which makes a tasty complement to virtually any summer meal.
Anchor Summer Wheat Potato Salad
3 12 oz. cans of Anchor Summer Wheat
3 cups vegetable stock or water
3 lbs. Yukon gold potatoes or red potatoes cut to medium dice
2 Bay leaves
1/2 red onions diced and quick pickled in red wine vinegar
2 stalks of celery diced
2 tablespoons chopped dill
1 tablespoon chopped parsley
4 oz. of mayo or vegan mayo
2 tablespoons mustard
Salt pepper, mustard powder and paprika to taste
Lemon juice or red wine vinegar to taste
1) Soak diced red onions in red wine vinegar for at least 1 hour.
2) Bring Anchor Summer Wheat and vegetable stock or water to a boil and simmer for 3 minutes with bay leaves. Add potatoes and cook until soft.
3) Combine the rest of the ingredients in a bowl (red onions should be removed from red wine vinegar), add potatoes.
4) Add salt, pepper, mustard powder, paprika, and lemon juice/red wine vinegar to taste.