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Potato Salad

6 potatoes, peeled
1 tsp dry mustard
1 slice bacon
1 small onion, chopped
1 celery stalk, chopped
2 tsp salt
1 tbsp butter
2 tsp flour
1 tbsp brown sugar
1 c beer
1/2 tsp Tabasco sauce
1/2 handful of chopped parsley

Boil potatoes until tender. Cut into cubes. Fry bacon until crisp,
break into small pieces and mix with onions, celery and salt; set
aside. Stir butter and flour in a sauce pan and heat over low heat
until blended. Add mustard and sugar. Slowly stir in beer and
Tabasco sauce. Bring to a boil, stirring often. Pour over potatoes.
Sprinkle with the parsley. Pour in the onion/bacon mix. Toss lightly
and let cool down 1 hour.

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