| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Side dish, La-times | 8 | Servings | ||
INGREDIENTS
| 3 | lb | Potatoes |
| 2 | c | Diced celery |
| 1 | sm | Onion, chopped |
| Salt | ||
| 1 | c | Mayonnaise |
| 2 | tb | Prepared mustard |
| 1/4 | ts | Hot pepper sauce |
| 1/2 | c | Beer |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
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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