Pennsylvania Dutch Potato Salad - cooking recipe

Ingredients

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

Preparation

Boil potatoes in their jackets.
When soft, peel and dice.
Add celery, parsley, sliced eggs and onion.
Fry bacon until crisp and brown.
Combine beaten eggs, sugar, mustard, salt, pepper and vinegar diluted with water.
Mix well.
Pour egg mixture into the hot bacon and drippings.
Stir until mixture thickens, about 10 minutes.
Pour over the potato mixture and mix lightly.
Serve hot or cold.
Makes 10 servings.