6 med. potatoes
4 slices bacon
1/4 c. celery
1 sm. onion, grated
1 sm. green pepper, chopped
1/2 c. warm bacon fat
1/2 c. vinegar
scant tsp. sugar
1/2 tsp. salt
1 c. salad dressing
little amt. pickle juice
little amt. milk or sour cream
1/2 tsp. dry mustard

Cook potatoes with jackets on in salted water. Then cool slightly (not in refrigerator) and peel. Cut into cubes. Fry bacon and cut up. Add to potatoes. Add onion, green pepper and celery to potatoes. Mix all with a dressing consisting of bacon fat, vinegar, sugar and salt. Mix this dressing in the pan in which you fried the bacon and let it heat up a little. Add it to the potatoes, but gradually so that it is not soppy. Adding all the dressing may not be needed.

Refrigerate (preferably overnight) and at the last minute (just before serving) mix with a dressing of salad dressing, pickle juice, milk or sour cream and dry mustard. Mix this dressing to taste. It should be the consistency of very heavy cream. Add to salad according to taste. Add salt if needed.

Serves 6.

Submitted by: Dawn Newman