Pennsylvania Dutch Potato Salad - cooking recipe

Ingredients

8 medium size potatoes
1 stalk celery, diced
2 hard-cooked eggs, sliced
1 onion, minced
4 slices bacon, diced
2 eggs, beaten
1 c. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/2 c. cider vinegar
1/2 c. water
1 Tbsp. minced parsley

Preparation

Scrub and cook potatoes in their jackets.
When tender, peel and dice.
Add the celery, hard-cooked eggs and onion; toss lightly.
Fry bacon in skillet until crisp and brown.
To the beaten eggs, add sugar, salt, pepper, mustard and a mixture of vinegar and water; mix well.
Pour egg mixture into hot bacon and fat and stir until mixture thickens (about 10 minutes).
Pour over the potato mixture and toss lightly to mix thoroughly.
Chill several hours before serving.
Garnish with minced parsley.
Yields 6 to 8 servings.