Tart-and-Sweet Skillet Potatoes
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INGREDIENTS 8 medium potatoes, peeled, cooked, and diced 4 slices bacon 1 medium stalk celery, finely chopped 1 medium onion, finely chopped 1 medium green pepper, finely chopped 2 to 3 sprigs fresh parsley, minced 2 eggs, well beaten 1/4 cup sugar, or to taste 1/4 teaspoon dry mustard 1/2 teaspoon salt Generous sprinkling of freshly ground black pepper Sprinkling of paprika 1/2 cup cider vinegar 1/2 cup cold water 3 hard-cooked eggs, coarsely chopped 2 sweet gherkins, minced 1 medium ripe apple, peeled, cored, and coarsely chopped Keep diced potaotes warm. Fry bacon in a large heavy skillet until brown and crisp. Remove bacon from skillet with a slotted spoon, drain on paper towels, crumble, and set aside. Add celery, onion, green pepper, and parsley to the skillet and sauté in bacon fat for 1 to 2 minutes. Beat eggs in a medium-size bowl with sugar, mustard, salt, pepper, paprika, vinegar, and water. Pour egg mixture into skillet and cook, stirring constantly, for 6 to 8 minutes, until sauce begins to thicken. Add potatoes, chopped eggs, pickles, and apple and toss lightly but well with the egg mixture. Continue cooking over low heat for another minute or so. Sprinkle potatoes with crumbled bacon and serve right from the skillet. Makes 6 servings