10 med. potatoes, boiled in their skins
8 slices of bacon
2 med. onions, diced
3/4 c. sugar
2 tsp. dry mustard
2 eggs, beaten
3/4 c. vinegar
Salt and pepper to taste
4 eggs, hard cooked and sliced
2 tbsp. parsley, chopped

Peel and cube the potatoes and put in an ovenware bowl or casserole. Fry bacon. Remove bacon from the pan and reserve. Fry onion in bacon fat until tender, but not browned. Mix sugar and mustard together. Add to onions, add the beating eggs and vinegar and cook until thickened, stirring constantly. Pour over the potatoes. Add salt and pepper to taste. Add reserved bacon and egg slices. Mix lightly. Heat in a 250 degree oven for 30 minutes or until ready to serve. Sprinkle parsley on top.