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| 6 | each | potatoes | medium |
| 4 | each | bacon | slices |
| 1 | tablespoon | onion | chopped |
| 1 | each | celery stalk | chopped |
| 1 | teaspoon | salt | |
| 2 | tablespoons | butter | |
| 2 | tablespoons | flour, unbleached all-purpose | |
| 1/2 | teaspoon | prepared mustard | dry |
| 1 | tablespoon | sugar | |
| 1 | cup | beer | any brand |
| 1/2 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 2 | tablespoons | parsley leaves | fresh, chopped |
Boil potatoes in medium-size saucepan until just tender.
Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside.
Stir melted butter and flour in a small saucepan until blended.
Add mustard and sugar. Slowly stir in beer and tobasco sauce.
Bring to boil, stirring constantly. Pour over potatoes.
Sprinkle with parsley. Toss lightly and let stand 1 hour.
Add bacon mixture; toss gently and serve.
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Very spicy and tasty. Good served with a bit of sour cream and cheese.