Instructions: Cook potatoes in skins until tender. When cool peel and dice. Add celery & onion and season to taste with salt. Blend mayo with mustard, and hot pepper sauce. Gradually stir in beer. Add parsley. Pour over potato mixture. Mix lightly. Refrigerate for 2+ hours for flavors to meld.

This is the best potato salad I have ever tasted! My husband doesnt really enjoy the taste of beer too much and he thought this stuff was the best potato salad he had ever had.

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