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 MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on
Jun 11, 1997
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