Pennsylvania Dutch Potato Salad

Cotton Country Collection - Junior League, Monroe, LA

4 extra large potatoes
Bacon Dressing
4 slices bacon
2 eggs beaten lightly
1/4 cup sugar -- or to taste
1/2 teaspoon salt
1/4 cup vinegar
1/2 cup milk or cream
chopped onions
2 tablespoons Kraft Miracle Whip

Boil the potatoes in the jackets until they are tender. Peel and cut them into large chunks. Keep warm. Fry the bacon until crisp, remove from skillet and reserve drippings. To the beaten eggs add the next four ingredients, mixing well. Add the egg mixture to the bacon drippings and cook over low heat, stirring constantly, until this is a custard consistency. Crumble the bacon and return it to the dressing. Pour the dressing over the potatoes. When cool, add plenty of chopped onions and Miracle Whip.

Serves 6 to 8.

Mrs. Mabel Cole Ratliff