Boil the potatoes in water to cover until just tender, 20 to 30 minutes. Drain and let the potatoes cool. When cool enough to handle, peel and cut them in half. Cut the potato halves into ¼-inch-thick slices and place them in a large bowl. Combine 6 T. of the vinegar, the mustard, and salt and pepper to taste. Pour the mixture over the warm sliced potatoes and toss lightly.
In a skillet, fry the bacon until crisp. Remove and drain the bacon, reserving the drippings in the skillet. Crumble the bacon over the potatoes. In the reserved bacon drippings, sauté the onion over medium heat until just tender, adding vegetable oil as needed to prevent the onions from sticking to the skillet. Pour in the Alaskan ESB and the remaining vinegar. Heat just to deglaze the skillet, stirring to loosen any browned bits. Pour the ale-onion mixture of the potatoes. Add the red pepper and toss well. Serve at room temperature.

Submitted by: Marcy Larson