Pennsylvania Dutch Potato Salad
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INGREDIENTS Peel approximately 10 potatoes and chop into bite-size pieces. Cook until done in salted boiling water. Drain. Add 3 to 4 chopped hard-cooked eggs and 1 chopped onion to hot cooked potatoes. DRESSING 1/4 pound bacon, fried and crumbled 2 eggs 1/2 cup sugar 1/2 cup vinegar 1/2 cup water 1 tablespoon flour Beat eggs; add flour, sugar, vinegar and water. Cook until thick. Add crumbled bacon and pour over potatoes while still warm. (Best if eaten at room temperature).