Beer Dressed Potato Salad

My SIL made this & I loved it. Getting the recipe was a challenge since Lou is a "cook with what I have on hand" person. I've used my best guess for directions but am fairly confident of the ingredients. Cook time does NOT include boiling the potatoes but DOES include the standing time. Updated to reply to reviews: I always use the beer most commonly found in Texas coolers - Miller Lite. I suggest that you add additional mustard in you use a darker beer. Added salt & Tabasco additions to directions.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 6  medium potatoes, boiled tender, peeled & cubed
• 1  slice smoked bacon, diced
• 3  tablespoons onions, diced
• 1  celery rib, diced
• 1  tablespoon butter
• 2  teaspoons flour
• 1  teaspoon spicy brown mustard
• 1  tablespoon sugar
• 1  teaspoon salt
• 1  cup beer
• 1  teaspoon Tabasco sauce
• 2  tablespoons fresh parsley, chopped

Directions

1. Fry bacon until crisp. Remove from skillet & add onion & celery. Set aside.
2. Pour off bacon drippings & in same pan, melt the butter. Add flour & stir to make a roux.
3. Blend in the mustard, sugar & salt & slowly add the beer. Season with Tabasco to taste. Bring to a boil, stirring constantly.
4. Pour over potatoes, add the parsley, toss to coat & let stand for 1 hour.
5. Just before serving, add the bacon, onion, celery mixture, toss again & serve.
6. ***Cooks note: This is fairly spicy so adjust/omit Tabasco to taste.