Recipe - Potato Salad

8 Potato
1 Celery, stick, minced
2 Egg, hard boiled, cut or sliced up
1 Onion, minced
1 tablespoon Parsley, minced
2 Egg, well beaten
1 cup Sugar
One half cup Vinegar
*diluted with:
One half cup Water, cold
One fourth teaspoon Mustard, dry
One half teaspoon Salt
One fourth teaspoon Pepper
4 Sl Bacon, minced

Boil potatoes in their jackets. When soft, peel and dice. Add the celery,
cut or sliced up hard cooked eggs and onion. Fry bacon in skillet until crisp and
brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix
well. Pour egg mixture into the hot bacon and fat and stir until mixture
thickens (about 10 minutes). Pour over the potato mixture and mix lightly.
Let stand in cold place several hours before serving. Source: Pennsylvania
Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini