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Dutch Potato Salad

8 potatoes
1 stalk celery, diced
2 hard-boiled eggs, sliced
1 onion, minced
1 tablespoon parsley, minced
2 eggs, well beaten
1 cup sugar
1/2 cup vinegar, diluted with 1/2 cup cold water
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, diced

Boil potatoes in their jackets. When soft, peel and dice. Add
the celery, sliced eggs and onion.

Fry bacon in skillet until crisp and brown.

Beat the eggs, add the sugar, spices, and vinegar/water; mix well.
Pour egg mixture into the hot bacon and fat and stir until mixture
thickens (about 10 minutes).

Pour above over potato mixture and mix lightly. Chill several
hours before serving.

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