2 lbs. Russet potatoes, about 6 med.
6 slices bacon
2 eggs, beaten
1 c. dairy sour cream
1/4 c. bacon fat
1 tbsp. vinegar
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. white pepper
2 hard cooked eggs
1 med. onion, thinly sliced
Parsley

Cook potatoes in water in their jackets until tender. In meantime, fry bacon, reserving 1/4 cup fat. Drain and crumble bacon. Prepare dressing by combining beaten eggs, bacon fat, sour cream, vinegar, sugar, salt and pepper. Cook over low heat until dressing has thickened slightly. Keep warm.

To assemble salad, peel and slice hot potatoes. Reserve a few egg slices for garnish. Combine potatoes with bacon and dressing. Garnish with hard-cooked egg slices and parsley. Serve warm or at room temperature. Makes 6 servings.