Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | New potatoes, chopped |
| ½ cup | Minced onions |
| 3 \N | Hard-boiled eggs, chopped |
| 1 teaspoon | Minced garlic |
| 1 tablespoon | Light brown sugar |
| ½ \N | To 3/4 cup mayonnaise |
| ¼ cup | Yellow mustard |
| \N dash | Worcestershire sauce |
| \N dash | Tabasco sauce |
| 1 \N | Lemon, juiced |
| \N \N | Salt and pepper |
Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer.
Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.
Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket.
Yield: 4 servings
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