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Potato Salad With Beer Dressing

ethnic, salads, vegetables

6 each potatoes; medium
1 tablespoon onion; chopped
1 teaspoon salt
2 tablespoon unbleached flour
1 tablespoon sugar
1/2 teaspoon tobasco sauce
4 each bacon; slices
1 each celery; stalk, chopped
2 tablespoon butter
1/2 teaspoon mustard; dry
1 cup beer; any brand
2 tablespoon parsley; chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Yield: 4 servings

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