Covered Bridge Potato Salad - cooking recipe

Ingredients
    10 potatoes
    2 small onions
    1 carrot
    3 stalks celery
    18 olives
    8 hard-cooked eggs
    4 slices bacon
    2 Tbsp. (heaping) flour
    1 c. sugar
    4 eggs, beaten
    1 Tbsp. (heaping) dry mustard
    1 c. vinegar
    1 tsp. salt
    1/4 tsp. pepper
Preparation
    Cook potatoes in jackets until tender; peel and dice.
    Mince onions, dice carrot and celery.
    Chop olives; slice hard-cooked eggs.
    Combine potatoes, onions, carrots, celery, olives and sliced eggs; set aside.
    Dice bacon; fry until crisp.
    Stir in flour to make a smooth paste.
    Combine sugar, eggs, mustard, 1 cup water, vinegar, salt and pepper; mix well.
    Add to flour paste.
    Place over low heat; cook until thick, stirring constantly.
    Pour over potato mixture; mix lightly.
    Let stand in cold place for several hours.
    Yield:
    12 servings.

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