8 boiled potatoes
3 sticks celery, chopped
2 tbsp. parsley, chopped
Salt and pepper to taste
2 c. ham, diced
1/2 c. ham fat, diced
2 beaten eggs
1 c. wine vinegar
Horseradish mustard to taste
4 boiled eggs, sliced
1 lg. onion, diced
1 c. sugar
1/2 tsp. dried mustard

Boil potatoes in jackets, peel and slice. Add celery, onions, parsley, salt and pepper, mustard and sliced eggs (only 3). Fry ham fat to make cracklings, pour over and mix with potato mixture. Heat and add other diced ham.

Beat the 2 eggs, add vinegar and sugar and cook until thickened. Pour over and mix well with potatoes, etc. Slice other boiled egg for top and sprinkle with paprika. Let set in cool place for several hours before serving. Generous servings for 10.

NOTE: 8 slices of bacon may be used instead of ham and fat. If grease appears to be too much, do not use all of it.

Leftovers may be refrigerated and warmed up in a moderate oven.