Potato Salad

• 8 each potatoes
• 1 each celery stick, diced
• 2 each eggs hard boiled, sliced
• 1 each onions minced
• 1 tablespoon parsley leaves minced
• 2 each eggs well beaten
• 1 cup sugar
• 1/2 cup vinegar diluted with water, next ingredient
• 1/2 cup water cold
• 4 teaspoons dry mustard
• 2 teaspoons salt
• 4 teaspoons black pepper
• 4 slices bacon diced

1. Boil potatoes in their jackets.
2. When soft, peel and dice.
3. Add the celery, sliced hard cooked eggs and onion.
4. Fry bacon in skillet until crisp and brown.
5. Beat the eggs, add the sugar, spices and vinegar and water.
6. Mix well.
7. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes).
8. Pour over the potato mixture and mix lightly.
9. Let stand in cold place several hours before serving.
10. Pennsylvania Dutch 1936.

potatoes, celery, eggs, onions, parsley, eggs, sugar, vinegar, water cold, dry mustard, salt, black pepper, bacon

Taken from recipeland.com/recipe/v/potato-salad-204 (may not work)