4 lb. peel, cubed potatoes, cooked
1 large onion, minced
1 large bell pepper, cored and chopped
1 1/2 tbsp. all-purpose flour
2 tsp. dry mustard (like Coleman's)
1 tsp. salt
pinch of cayenne pepper
1 tbsp. sugar
2 egg yolks, beaten
1 cup light cream or milk
2 tbsp. vegetable oil or bacon drippings
2 slices bacon, crisp cooked

Sauté onions and peppers in a few drops of olive oil or butter until tender (3-4 minutes). Set aside. Boil peeled and cubed potatoes in salted water until fork tender.

Mix dry ingredients, mustard, salt, sugar and flour together in a double boiler. Add egg yolks, drippings and milk or cream and cook, whisking constantly until thick (about 7-8 minutes). Remove from heat and beat in vinegar.

Stir in beaten whites of eggs, beating on high speed for 2 minutes. Add cooked crumbled bacon and serve over cooked potatoes, with sauteed onions and chopped green or red peppers.

Serve warm or refrigerated.

Variation: Mash boiled egg yolks into dressing; add chopped white of eggs to salad.