Instructions: 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.

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