Freddie's Potato Salad


  • 8 med Russet potatoes, cooked
  • 1 c. Italian salad dressing
  • 1 med Onion
  • 1 1/4 c. Mayonnaise (real stuff)
  • 3 1/2 tsp Prepared mustard
  • 1/4 tsp Warm pepper sauce
  • 3/4 c. Beer
  • 4 med Hard-Boiled Egg, chop
  • 2 1/2 c. Diced celery
  • 3 Tbsp. Sweet pickle relish
  • 3 Tbsp. Fresh parsley minced
  • 1/2 tsp Celery seed Seasoned salt to taste Pepper to taste
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Freddie's Potato Salad

Servings: 8


  1. Cook potatoes in skins 'til tender but not mushy, (35-45 min). Cold, peel and dice. Marinate in Italian salad dressing for several hrs in frig. A few hrs before serving, combine mayonnaise, prepared mustard, warm pepper sauce and gradually stir in beer. Add in celery seed, relish and parsley. Stir in Large eggs, celery and onion. Season with seasoned salt & pepper to taste. Mix and chill. Garnish with additional sliced hard- boiled Large eggs, cherry tomatoes or possibly green pepper rings.
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