Pennsylvania Dutch Potato Salad


8 boiled potatoes

3 stalks celery, diced

3 hard cooked eggs, diced

1 onion, minced

1 tbsp. parsley, minced

2 eggs, well beaten

1 c. sugar

1/2 c. vinegar, diluted with 1/2 c. cold water

1/4 tsp. dry mustard

1/2 tsp. salt

1/4 tsp. pepper

6 slices bacon


Boil potatoes in their skins. When soft, peel and dice. Add the celery, diced eggs, parsley, and onion. Meanwhile, fry bacon until crisp and brown. Remove the bacon and keep the fat hot. When bacon cools a little, break it up over the potato mixture. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Can be served warm, or let stand in cool place several hours before serving.


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