PENNSYLVANIA DUTCH POTATO SALAD

8 medium-sized potatoes
1 stalk celery, diced
2 hard-boiled eggs, sliced
1 onion, minced
4 slices bacon, diced
FOR THE DRESSING:
2 eggs, beaten
1 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup cider vinegar
1/2 cup water
1 tablespoon minced parsley (for garnish)

Scrub potatoes and cook them in their jackets in a pot of boiling water. When potatoes are tender, peel and dice. To diced potatoes in large bowl, add celery, hard-boiled eggs and onions; toss lightly.

Fry bacon in skillet until crispy and brown.

Meanwhile, to beaten eggs add sugar, salt, pepper, mustard and a mixture of vinegar and 1/2 cup water. Mix well. Pour egg mixture into pan with crisp bacon and hot fat, and stir until mixture thickens, about 10 minutes. Pour over potato mixture and toss lightly to mix thoroughly.

Chill several hours before serving. Garnish with minced parsley.

Makes 6-8 servings
Source: a Pennsylvania Dutch recipe pamphlet, unknown title/date