German Potato Salad from Georgia Varozza
Ingredients
- 8 potatoes peeled, cubed, and boiled
- 1 stalk celery chopped
- 2 hard-boiled eggs
- 1 onion chopped
- 1 T. fresh parsley minced
Dressing
- 4 slices bacon diced
- 2 eggs well beaten
- 1 cup sugar
- ½ cup vinegar
- ½ cup cold water
- ¼ tsp. dry mustard
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
- Combine all salad ingredients in large bowl and then prepare dressing.
- Fry bacon in a skillet until crisp.
- Remove the bacon bits and add to salad.
- Beat together eggs, sugar, vinegar, water, and spices.
- Pour mixture into the hot bacon grease and cook, stirring, until mixture thickens, about 10 minutes.
- Pour over the potato mixture and mix gently.
- Refrigerate for several hours before serving, or eat when it’s cooled down to room temperature.
