1/2 cup water
1/2 cup chopped onion
1/2 cup cider or wine vinegar
1/2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1/2 cup bacon drippings and/or olive oil
2 eggs
6 cups cubed, cooked potatoes
1/2 cup chopped green pepper

Use a good quality bacon, naturally smoked, without additives and artificial flavorings, if possible. Hickory or maple flavor additives will overpower this salad. It is also important to use a good quality vinegar; avoid cheap vinegars in this salad or it will be too pungent. We prefer a good quality red wine vinegar. Some or all of the bacon drippings may be substituted with extra virgin olive oil. A pinch of cayenne may be added to the oil to perk up the flavor.

In a 4-quart saucepan, add water to onion and cook slowly until water is evaporated. Stir vinegar and seasonings into the melted bacon drippings. (Save 3 or 4 of the crisp bacon strips and crumble them to add to the salad).

Pour a small amount of the heated drippings into the slightly beaten eggs; combine with remainder of mixture and heat to boiling point, stirring constantly until thick.

Pour over still hot potatoes with green pepper and onion.

Season to taste with salt and pepper. Garnish with parsley and paprika.

Submitted by: CM