| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
Potatoes |
8 |
Servings |
INGREDIENTS
| 8 |
md |
Russet potatoes, cooked |
| 1 |
c |
Italian salad dressing |
| 1 |
md |
Onion |
| 1 1/4 |
c |
Mayonnaise (real stuff) |
| 3 1/2 |
ts |
Prepared mustard |
| 1/4 |
ts |
Hot pepper sauce |
| 3/4 |
c |
Beer |
| 4 |
md |
Hard-Boiled Egg, chop |
| 2 1/2 |
c |
Diced celery |
| 3 |
tb |
Sweet pickle relish |
| 3 |
tb |
Fresh parsley chopped |
| 1/2 |
ts |
Celery seed |
|
|
Seasoned salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Cook potatoes in skins 'til tender but not mushy, (35-45 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 sliced 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 MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on
Jun 11, 1997
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