Recipe - Beer Potato Salad

3 pound Potatoes
2 cup Diced celery
1 small Onion, chopped
Salt
1 cup Mayonnaise
2 tablespoon Prepared mustard
One fourth teaspoon Hot pepper sauce
One half cup Beer
2 tablespoon Chopped parsley

Cook potatoes in skins until tender. When cool, peel and dice. Add celery
and onion and season to taste with salt. Blend mayonnaise with mustard and
hot pepper sauce. Gradually stir in beer. Add parsley. Pour over potato
mixture. Mix lightly with fork. Chill.

(C) 1992 The Los Angeles Times

Posted to MCRecipe Digest V1 #643 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997