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*8 potatoes, peeled, cubed and boiled
*1 stalk celery, chopped
*1 onion, chopped
*1 T. fresh parsley, minced
1.Combine all ingredients in a large bowl and then prepare dressing.
4 slices bacon, diced 2 eggs, well beaten 1 c. sugar 12 c. vinegar 12 c. cold water 14 tsp. dry mustard 12 tsp. salt 14 tsp. pepper
1.Fry the bacon in a skillet until crisp. Remove the bacon bits and add to salad.
2.Beat together eggs, sugar, vinegar, water and spices. Pour mixture into the hot bacon grease and cook, stirring, until mixture thickens, about 10 minutes.
3.Pour over the potato mixture and mix lightly. Refrigerate for several hours before serving.