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

Boil potatoes in jackets. Peel and dice when tender. Add celery, hard cooked eggs, onion, pickle and parsley.

Fry bacon until crisp. Beat eggs, add sugar, spices and diluted vinegar to eggs. Mix well.

Pour egg mixture into hot bacon fat and cook, stirring constantly until thickened (about 10 minutes). Pour over potato mixture and mix lightly. Serves 6.