German Potato Salad

  • 5 to 6 potatoes, cooked
  • 3 eggs, boiled
  • ½ cup celery, diced
  • 2 onions, finely chopped
  • 8 bacon slices, cooked and crumbled
  • ¼ teaspoon dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons flour
  • 3/4 cup vinegar
  • 4 tablespoons bacon drippings
  • 1 tablespoon parsley, chopped
  • salt and pepper to taste

Slice potatoes. Add sliced eggs, celery, and onion. Cook bacon until crisp; reserve drippings. Mix mustard, sugar, flour, vinegar, and bacon drippings in a saucepan, and bring to a boil. Pour over potatoes. Add crumbled bacon, parsley, and salt and pepper to taste. Mix lightly to coat potatoes.

— Marjorie Ratcliff

Additional recipes from The Art of Cooking in Pantego that appeared originally with this one:
Devil’s Food Cake

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