Hot Potato Salad



8 potatoes
1 stalk celery, diced
2 eggs, hard boiled, sliced
1 onion, minced
4 slices bacon, diced
2 eggs, well beaten
1 cup sugar
1/4 teaspoon mustard, dry
1 Tablespoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vinegar
1/2 cup water, cold


Boil potatoes in their jackets. When soft, peel and dice. Add the celery, eggs and onion.

Fry bacon in skillet until crisp and brown.

Beat the eggs; add the sugar, dry mustard, parsley, salt, pepper, vinegar, and water. Mix well.

Pour egg mixture into small amount of hot bacon fat and stir until mixture thickens (about 10 minutes).

Pour over the potato mixture and mix lightly. Chill for at least one hour.


Classic Crock Pot Recipes