Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Medium Russet potatoes -- cooked
1 Cup Italian salad dressing
1 Medium Onion
1 1/4 Cups Mayonnaise (real stuff)
3 1/2 Teaspoons Prepared mustard
1/4 Teaspoon Hot pepper sauce
3/4 Cup Beer
4 Medium Hard-Boiled Egg -- chop
2 1/2 Cups Diced celery
3 Tablespoons Sweet pickle relish
3 Tablespoons Fresh parsley chopped
1/2 Teaspoon Celery seed
Seasoned salt to taste
Pepper to taste
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.
