Hot Potato Salad

• 1 qt. freshly cooked potatoes
• 4 hard-cooked eggs
• 1 medium onion
• 1/2 c. celery, diced
• 2 Tbsp. pimento
• 1/2 c. vinegar, plus 1/2 c. water
• 1/2 c. sugar
• 1 Tbsp. flour
• 2 eggs, well beaten
• 2 slices bacon, fried crisp
• 1 tsp. salt
• 1/4 tsp. dry mustard

1. Combine the hot, diced potatoes, minced onion, celery, salt and 2 of the cooked eggs, which have been chopped.
2. Fry bacon in skillet until crisp; break in pieces.
3. Add the water, vinegar and sugar, then the well beaten eggs, flour and mustard, moistened with a small amount of water to make a paste.
4. Boil until thick and smooth.
5. Taste for tartness.
6. If too sour, add more sugar. Pour the dressing over the potatoes; garnish with remaining 2 cooked eggs and stuffed olive halves, if desired.

freshly cooked potatoes, eggs, onion, celery, pimento, vinegar, sugar, flour, eggs, bacon, salt, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389921 (may not work)