4 c. peeled cubed potatoes
1/2 c. water
1/2 tsp. salt
1/2 tsp. dill weed
1/3 c. chopped onion
1/4 c. chopped parsley
3 hard cooked eggs

DRESSING:

5 strips bacon, cut in small pieces
1/2 c. sugar
1/2 c. vinegar
2 eggs, well beaten
1/2 tsp. dry mustard

Cook potatoes, salt, and dill in covered saucepan for 10 to 12 minutes or until done. Fry bacon until crisply browned, remove and drain on paper towel. To bacon fat, add sugar, vinegar, well beaten eggs and dry mustard. Stir constantly until thickened.

Drain potatoes, add dressing, onion, bacon, parsley and 2 hard cooked eggs which have been coarsely chopped. Use remaining egg for garnish. Mix lightly. Cook over low heat for 10 minutes to blend flavors.