Cook potatoes in skins until tender. When cool, peel and dice. Add celery and onion and season to taste with salt. Blend mayonnaise with mustard and hot pepper sauce. Gradually stir in beer. Add parsley. Pour over potato mixture. Mix lightly with fork. Chill. (C) 1992 The Los Angeles Times Posted to MC-Recipe Digest V1 #643 by Nancy Berry
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 181 (48%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 15.3mg||5 %|
|Sodium 529.2mg||18 %|
|Potassium 785.9mg||21 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 41.6g|
|Protein 4.6g||7 %|
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Calories per serving: 378
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