Salad
8 boiled potatoes
1 stalk celery diced
2 hard cooked eggs sliced
1 onion minced
1 T minced parsley
2 eggs well beaten
1 cup sugar
1/2 cup cider vinegar diluted with
1/2 cup cold water
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices bacon
Hot Bacon Dressing
2 eggs, well beaten
1 cup sugar
1/2 cup cider vinegar, diluted with:
1/2 cup cold water
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices bacon (do not drain)
Directions
Salad
Boil potatoes in their jackets. When soft, peel and dice. Add celery, hard cooked eggs and onion. Refrigerate until ready to serve.
Fry bacon in skillet until crisp & brown. (Do not drain)
In another bowl, beat the eggs. Add in the sugar, spices, vinegar and water. Mix well.
Pour the egg mixture into the hot bacon and fat and stir until mixture thickens. (about 10 mins.) Pour over potatoes and stir to mix well. Refrigerate for several hours or overnight stirring once or twice.
Make bacon dressing and pour over potato salad before serving.
