Dutch Potatoe Salad

This was found in the United Methodist “Taste and Tell” cookbook along with a few Recipes from Nannie.

ingredients

3 lbs (10-12) medium potatoes
1 cup chopped onions
1/2 tsp celery seed
2 tsp pepper
6 slices bacon, diced
1/2 cup Heinz apple cidar or white vinegar
2 Tbsp sugar
3 Tbsp water
1 egg, beaten
2 Tbsp minced parsley

directions

Cook potatoes in boiling water until tender. Cool slightly> Peel; thinly slice into large bowl. Add onions and next three ingredients, mix lightly; keep warm. Cook bacon crissp and drain on paper towel. Mix vinegar, suage, water with cool bacon drippings. Heat to simmering, add very slowly to beaten egg, beat constantly. Pour over potatoes; add bacon, parsley, mix lightly. serve warm. Makes 8 servongs.

Source: Dena