Ingredients

• Potatoes
• 3 lbs. potatoes (Russet or golden)
• 2 cups diced celery
• 1 small onion, diced
• salt and pepper to taste


• Dressing
• 1 cup mayonnaise
• 2 tablespoons prepared mustard
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1/2 cup beer (preferably not dark)
• 2 tablespoons chopped parsley

Directions

Rinse potatoes, then with skins on, place in a large pot. Fill pot with enough water to cover potatoes, then heat to a boil. Reduce heat to medium-high (to a medium boil) and cook for about 30-40 minutes or just until potatoes are tender and able to be easily

pierced with the tines of a fork. Be careful to not overcook!

Carefully remove potatoes from pot and allow to cool. When cool enough to handle, peel skins off potatoes. (Tip: Keep a small bowl of water near work area so you can dip your fingers in the bowl as needed to remove starchiness from your fingers.) Cut peeled potatoes in half lengthwise, then cut each half into 1/4-inch slices. Note: If preferred, potatoes can also be cut into bite-size chunks. (Tip: Keep a glass of water near your work area so you can dip your knife in the water to occasionally clean the knife - this will make slicing the potatoes easier.)

Transfer cut potatoes to a large mixing bowl, then add celery and onion and season to taste with salt and pepper. In a separate mixing bowl, whisk or stir together mayonnaise, mustard and hot pepper sauce. Gradually stir in beer, then stir in chopped parsley. Pour dressing over potato mixture, then toss together gently, preferably with a curved rubber spatula, being careful to not break potatoes. Cover with plastic wrap or place in a container with a lid and chill in refrigerator until ready to serve.