*  Exported from  MasterCook  *
 
                           Freddie’s Potato Salad
 
 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.
 
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