Ingredients
10 red potatoes, small
8 slices bacon
1 small red onion, chopped
4 celery ribs, chopped
2 tbsp unsalted butter
2 tbsp all-purpose flour
½ tsp dry mustard
1 tbsp granulated sugar
1 cup beer
½ tsp Tabasco sauce
salt and ground black pepper, to taste
2 tbsp parsley, chopped
Preparation
Slice and boil the potatoes until tender, drain and set aside.
In a medium-sized pot. Fry bacon until crisp. Drain well, chop bacon and mix with onion, celery, and salt and pepper and set aside.
Stir butter and flour in a small saucepan to make a roux. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly.
Add the potato and bacon mixture and toss gently.
Sprinkle with parsley and serve.
