Recipe - Freddies Potato Salad

8 md Russet potatoes, cooked
1 cup Italian salad dressing
1 md Onion
1 One fourth cup Mayonnaise (real stuff)
3 One half teaspoon Prepared mustard
One fourth teaspoon Hot pepper sauce
Three fourths cup Beer
4 md HardBoiled Egg, chop
2 One half cup Diced celery
3 tablespoon Sweet pickle relish
3 tablespoon Fresh parsley chopped
One half teaspoon Celery seed
Seasoned salt to taste
Pepper to taste

Cook potatoes in skins 'til tender but not mushy, (3545 minutes). Cool,
peel and dice. Marinate in Italian salad dressing for several hours in
frig. A few hours before serving, combine mayonnaise, prepared mustard, hot
pepper sauce and gradually stir in beer. Add celery seed, relish and
parsley. Stir in eggs, celery and onion. Season with seasoned salt & pepper
to taste. Mix and refrigerate. Garnish with additional cut or sliced up hard boiled
eggs, cherry tomatoes or green pepper rings. Adapted from Kay Burger's
"Best Potato Salad" and The Los angeles Times, 1992 recipes.

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