*  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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