Hot German Potato Salad
Adapted from Susan's recipe

This is the recipe that Brian and I always make. It is very good as long as it is made well. Do not overcook the potatoes or they can get mushy, and be careful to not let the eggs curdle when heating or reheating.

This is a Bavarian-style Potato Salad.

12 boiling potatoes
1/2 - 3/4 pound bacon, cut into little pieces
1 medium onion, chopped
2 stalks celery, chopped
4 tsp. dry mustard
salt and pepper
2 tsp. sugar
4 eggs, beaten [cut back to 3 - this worked better. The dressing was not as eggy.]
1 c. weak vinegar (1/2. c. water + 1/2 c. vinegar)

Boil the potatoes until just done (do not overcook them; they should be cooked through, but not falling apart) and drain. Slice crosswise.

Meanwhile, fry the bacon until crisp. Add the onion and celery until cooked. Add the sliced warm potatoes. Heat over low heat; you are not frying the potatoes, just reheating them.

Mix the mustard, salt and pepper, sugar, the beaten egg, and the weak vinegar mixture.

Turn off the stove burner and add the salad dressing mixuture to the hot potatoes. Be careful not to break the potatoes up into smaller pieces; just flip them over. Be sure your potatoes are hot when you add the egg mixture - there should be enough residual heat to thicken the eggs into a sauce. If not, turn the burner back on low, but do not let the mixture get so hot that the eggs curdle.

To reheat, warm the potatoes over a low burner with the cover on.