Pennsylvania Dutch Potato Salad

• 5 extra large potatoes
• 1/2 tsp salt
• 1/2 copped onion, more or less to your preferance
• 6 pieces of bacon
• 4 eggs, lightly beaten
• 1/2 cup sugar, others to taste
• 1/2 cup vinegar
• 1 cup milk
• 1/2 cup mayo or miracle whip

1. Boil potatoes till tender, peel and cut into chunks
2. Fry bacon in large skillet until crisp, remove from pan to paper towel to drain, do not drain bacon grease from pan
3. combine lightly beaten eggs, sugar, salt, vinegar and milk or cream in small bowl
4. in bowl combine eggs sugar salt vinegar n milk, pour into pan with bacon grease cook on medium low until custard consistency, stirring often
5. remove from from heat add bacon, crumbled and toss over potatoes
6. let cool, then add mayo and onions
7. refrigerate for at least 1 hr to let flavors combine

potatoes, salt, onion, bacon, eggs, sugar, vinegar, milk, mayo

Taken from cookpad.com/us/recipes/332622-pennsylvania-dutch-potato-salad (may not work)