26 pounds potatoes, cooked
12 – 36 hard cooked eggs
2-5 pounds bacon ends and pieces, diced sausage garlic, or smoked link sausage, cut into 1-inch pieces
4 quarts celery diced OR 3 tablespoons celery seed
2 quarts peas (OPTIONAL)
1 cup pimento or roasted red pepper, diced
1 cup parsley leaf, chopped
Dressing:
2 quarts thinly sliced onions OR 3 quarts thinly sliced scallions
3 cups flour or 2 cups quick cooking tapioca
5 cups water OR 3 cups water and 2 cans evaporated milk
5 cups vinegar
2 cups sugar
1 cup bacon fat
2-4 tablespoons salt
Boil potatoes in their skins until just tender. Cool under water. Saute the bacon over high heat until browned, about 7 minutes. Remove the bacon from the skillet with a slotted spoon and set aside. Slice the potatoes 1/4 inch thick and place them in a large bowl and set aside.
Pour off all but a thin layer of fat, save to rewarm the potatoes. Add onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes. Whisk in the flour. Slowly add the water/milk, vinegar, and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 6-10 minutes. Remove from the heat.
In large beavy skillet, melt grease and butter. Add potatoes; DO NOT BROWN, but immediately add onion, and dressing. Reheat over medium heat. Stir occasionally, taking care not to break up the potato slices.. Add the eggs and bacon or meat, mix well, taste and adjust seasonings as necessary. If you want it juicier, add more milk. Garnish with chopped green onions or chopped parsley. Serve warm.