Home > American Independence Day > Salad > Potato Salad

Potato Salad


8 large potatoes
1 whole celery, diced
2 eggs, hard boiled, sliced
1 onion, minced
4 slices bacon, diced
2 eggs, well beaten
1 cup sugar
teaspoon mustard, dry
1 tablespoon parsley, minced
teaspoon salt
teaspoon pepper
cup vinegar
cup water, cold


Boil potatoes in their jackets. When soft, peel and dice. Add the celery, eggs and onion.

Fry bacon in skillet until crisp and brown.

Beat the eggs; add the sugar, dry mustard, parsley, salt, pepper, vinegar and water. Mix well.

Pour egg mixture into small amount of hot bacon fat and stir until mixture thickens (about 10 minutes).

Pour over the potato mixture and mix lightly.

Related food category: