HOT POTATO SALAD

4 cups cubed pared potato
Boiling water
Salt
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup coarsely chopped green bell pepper
2 raw eggs
1/4 cup cider vinegar
2 teaspoons sugar
1/4 teaspoon ground black pepper
2 hard-cooked eggs, sliced (for garnish)

Cook potatoes in 1 inch boiling water with 1 teaspoon salt, covered, until tender - about 20 minutes. Drain well.

In large skillet, saute bacon until almost crisp. Add onion and green pepper, saute, stirring, 3 minutes.

In small bowl, beat raw eggs; add vinegar, sugar and pepper; mix well.

Gradually add egg mixture to bacon mixture. Cook over medium heat, stirring until mixture thickens. Remove from heat.

Add drained potatoes; toss lightly to combine. Turn into warm serving dish. Garnish with sliced egg.

Makes 6-8 servings
Source: McCall's magazine, January 1978