8 med. boiled potatoes
1 stalk celery
2 hard cooked eggs, chopped
1/2 minced onion
9 diced bread & butter pickles
1 tbsp. minced parsley
4 slices bacon
2 well beaten eggs
1 c. sugar
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. vinegar diluted with 1/2 c. cold water

Boil potatoes in jackets; peel and dice while still warm. Add celery, hard cooked eggs, onion, chopped pickles and parsley. Cook bacon until crisp. Drain and crumble, add to potato mixture. Beat eggs; add sugar, seasonings and vinegar diluted in water. Add egg mixture to hot bacon fat in skillet; stir constantly until thickened. Pour over potato mixture and toss to mix lightly. 6 servings.