Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: make the beer vinaigrette: heat 2 tbsp. of the olive oil and saute onions until just soft, about 5 minutes. add beer, vinegar, and sugar; boil for 5 minutes. cool slightly and whisk in the rest of the olive oil, parsley, chives, and dijon mustard. season to taste with salt and pepper. set aside. cook potatoes in boiling salted water about 25 minutes. drain, run cold water over, and as soon as you can handle them, pat dry and slice them 1/4-inch thick. while potatoes are warm, gently mix them with the beer dressing. serve warm or at room temperature.

Target recipe: reserve a small portion of each herb for garnish. whisk oil, juice and lemon peel into large mixing bowl. salt and pepper to taste. transfer dressing into squeeze bottle; reserve a small amount in the bottom of the bowl. in small mixing bowl add remaining dry ingredients (except potatoes and reserved herbs). hand toss. working in 4 equal batches, gradually add potatoes; spritz with a small amount of dressing, add a healthy pinch of herb mixture and toss lightly. when all potatoes are incorporated, move to serving bowl. garnish with remaining herbs. serve at room temperature.