Freddie's Potato Salad Recipe

Cook potatoes in skins till tender but not mushy, (35-45 minutes). Cool, just enough to handle, peel and dice. Marinate in Italian dressing for several hours in refrigerator. 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. Even better if left in the refrigerator overnight and served the next day.

Serves 8.