10 small red potatoes
12 slice bacon

1 small onion, chopped

4 ribs celery, chopped

1 tsp. salt

2 Tbsp. butter

2 Tbsp. flour

1/2 tsp. dry mustard

1 Tbsp. sugar

1 cup beer

1/2 tsp. Tabasco

2 Tbsp. chopped fresh parsley

Peel and cube potatoes, boil until tender, drain.  Fry bacon until crisp, drain well on paper towels, crumble bacon and mix with onions, celery and salt, set aside.  Stir in butter and flour in a small saucepan to make a roux.  Add mustard and sugar.  Slowly stir in beer and Tabasco, bring to a boil, stirring constantly.  Pour over potato mixture.  Sprinkle with parsley.  Toss lightly and let stand one hour or longer.  Add bacon mixture, toss gently.