10 potatoes
2 sm. onions
1 carrot
3 stalks celery
18 olives
8 hard-cooked eggs
4 slices bacon
2 heaping tbsp. flour
1 c. sugar
4 eggs, beaten
1 heaping tbsp. dry mustard
1 c. vinegar
1 tsp. salt
1/4 tsp. pepper

Cook potatoes in jackets until tender; peel and dice. Mince onions, dice carrot and celery. Chop olives; slice hard-cooked eggs. Combine potatoes, onions, carrot, celery, olives and sliced eggs; set aside.

Dice bacon; fry until crisp. Stir in flour to make a smooth paste. Combine sugar, eggs, mustard, 1 cup water, vinegar, salt and pepper; mix well. Add to flour paste. Place over low heat; cook until thick, stirring constantly. Pour over potato mixture; mix lightly. Let stand in cool place for several hours. Yield: 12 servings.