Recipe: Sweet-and-Sour Potato Salad (1973)

SWEET-AND-SOUR POTATO SALAD

8 potatoes
1 rib celery, diced
2 hard-cooked eggs, peeled and sliced
1 onion, minced
3 sweet-sour pickles, diced
Several red radishes, sliced and quartered
1 tablespoon minced parsley
4 slices bacon, diced
2 eggs
1 cup sugar
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vinegar, diluted with 1/2 cup cold water

Boil potatoes in their jackets. When tender, drain, peel and dice.

Turn into suitable bowl and add celery, hard-cooked eggs, onion, pickles, radishes and parsley; set aside.

Fry bacon until crisp and brown.

Beat eggs well, add sugar, dry mustard, salt, pepper and vinegar mixture; mix well.

Pour egg mixture into the hot bacon in the pan and cook, stirring constantly, until thickened (about 10 minutes). Pour mixture over potato mixture and mix lightly.

Makes 6 servings
Source: Culinary Arts Institute Encyclopedic Cookbook, 1973