Freddie's potato salad

8 Servings

Ingredients

Quantity Ingredient
8 mediums Russet potatoes, cooked
1 cup Italian salad dressing
1 medium Onion
1¼ cup Mayonnaise (real stuff)
3½ teaspoon Prepared mustard
¼ teaspoon Hot pepper sauce
¾ cup Beer
4 mediums Hard-Boiled Egg, chop
2½ cup Diced celery
3 tablespoons Sweet pickle relish
3 tablespoons Fresh parsley chopped
½ teaspoon Celery seed
Seasoned salt to taste
Pepper to taste

Directions

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@...> on Jun 11, 1997

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