Potato Salad 1

10 servings

Ingredients

  • 8 potatoes
  • 1/2 bunch celery, diced
  • 2 hard cooked eggs, sliced (if desired)
  • 1 medium onion, minced
  • 1 Tablespon parsley, minced
  • 3 slices bacon, diced
  • 3 eggs, well-beaten
  • 1 1/2 cups sugar
  • 3/4 cup vinegar, diluted with 1 cup cold water (vinegar from sweet pickles may be used for part of this mixture or all of it)
  • 1/3 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/3 teaspoon pepper

Directions

Boil potatoes in their jackets.

When soft, peel and dice.

Add the celery, sliced hard cooked eggs and onion.

Let stand while making dressing.

Fry bacon until crisp and brown. Pour off excess bacon fat.

Beat the eggs. Add the sugar, spices, vinegar and water (or pickle vinegar).

Mix well. Pour into hot bacon and fat. Stir until mixture thickens over low heat (about 10 minutes).

Pour over potato mixture, mix lightly and let stand in cold place serveral hours before serving.

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