8 boiled potatoes
1 stalk celery, diced
2 eggs, hard cooked and sliced
1 onion, minced
1 tbsp. minced parsley
2 eggs, well beaten
1 c. sugar
1/2 c. vinegar diluted with 1/2 c. cold water
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
4 slices bacon, diced

Boil potatoes in their skins, when soft, peel and dice. Add celery, sliced eggs and onion.

Fry bacon in skillet until crisp and brown. Beat together eggs, sugar, spices, vinegar and water. Mix well. Pour egg mixture into the hot bacon fat and stir until mixture thickens, about 10 minutes. Pour over potato mixture and mix lightly. Let stand in a cold place several hours before serving.