Yield: 8 servings
|2 cups||Diced celery|
|1 small||Onion, chopped|
|2 tablespoons||Prepared mustard|
|¼ teaspoon||Hot pepper sauce|
|2 tablespoons||Chopped parsley|
Makes 8 servings
Beer added to the dressing makes this potato salad a standout.
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.