Potato Salad

3 Hard Boiled Eggs ½ Cup Vinegar ¾ Cup White Sugar 1 teaspoon prepared mustard ½ teaspoon salt ¼ teaspoon pepper 2 Tablespoons bacon fat (butter or margarine) 7 strips bacon 8 large potatoes 1 chopped onion paprika

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Saute bacon until crisp (save 2 T of the fat. Beat eggs, sugar, bacon fat and seasonings. Cook in a double boiler until thick stirring constantly. cool and place in a covered jar in the refrigerator. When ready to use thin with a little cream. Keeps 2 weeks and is good on potato salad or cole slaw. To make potato salad: pare 8 big potatoes and cut into chunks. Cook until tender. drain and combine with 1 chopped onion, crumbled bacon, 3 sliced hard boiled eggs and sprinkle the top with paprika (the sweet kind not the hot kind) for cole slaw: combine 6 cups of shredded cabbage, ½ chopped green bell pepper, 2 small white onions (grated), and 2 stalks of celery chopped fine. Mix and add dressing 1 tablespoon at a time.