Potato Salad

Boil the potatoes in a medium-size saucepan until they become tender and then peel and slice them. Fry the bacon until crisp then break into small pieces. Mix with onion, celery and salt and set aside.

Stir some melted butter and flour in a small saucepan until blended. Add mustard and sugar and slowly stir in beer and Tabasco sauce. Bring to the boil, stirring constantly then pour over the potatoes. Sprinkle with parsley and toss lightly and let stand for an hour. Add the bacon mixture and toss gently before serving.