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German Potato Salad from Georgia Varozza

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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.
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Course; Salad
Cuisine; Amish / European / German