Covered Bridge Potato Salad - cooking recipe

Ingredients

10 potatoes
2 small onions, minced
1 carrot, diced
3 stalks celery, diced
18 olives, chopped
8 eggs, hard cooked, sliced
4 slices bacon, diced and fried
2 tablespoons heaping flour
1 cup sugar
4 eggs, Beaten
1 tablespoon heaping dry mustard
1 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 cup water

Preparation

Cook potatoes ib jackets until tender.
Peel and dice.
Combine potatoes, onions carrots celery olives and egg, set aside.
Add flour to grease from fried bacon and stir until it makes a smooth paste.
Combine sugar, eggs mustard, water vinegar, salt and pepper, mix well.
Add to flour paste.
Place over low heat.
Cook until thick, stirring constantly.
Pour over potatoe mixture, mix lightly.
Let stand in cold place for several hours.