*  Exported from  MasterCook  *

                              POTATO SALAD2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Penndutch                        Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       ea           Potato
   1       ea           Celery, stick, diced
   2       ea           Egg, hard boiled, sliced
   1       ea           Onion, minced
   1       tb           Parsley, minced
   2       ea           Egg, well beaten
   1       c            Sugar
     1/2   c            Vinegar
   1       x            *diluted with:
     1/2   c            Water, cold
     1/4   ts           Mustard, dry
     1/2   ts           Salt
     1/4   ts           Pepper
   4       ea           Sl Bacon, diced

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


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