Ingredients

Salad:

4 lb boiled and sliced
2 bunches green onions chopped
4 hard boiled eggs chopped
1 lb maple cured bacon diced and cooked crisp. Reserve fat.

Dressing:

1 tbls flour
1/2 cup sugar
1/2 tsp salt
2 tsp celery seed
1 whole egg
1/4 cup cider vinegar
Reserved bacon fat cooled

Instructions

First sliced potatoes in a large bowl. Sprinkle with onion and egg. Cook bacon crisp and crumble on salad. Mix flour with sugar, salt, celery seed, egg and vinegar in that order. Add to cool bacon fat and cook over low heat stirring constantly till thick. Pour hot over salad. Stir to combine and serve immediately.

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