Instructions: Place the potatoes in a large pot, cover them with water, add 1 tablespoon of salt and the caraway seeds, and bring to a boil over high heat. Cook the potatoes until they are fork tender, 20 to 25 minutes. Drain them, and let them stand until they are cool enough to handle, but still warm. Peel them and slice them very thin.

Fry the bacon until it is almost crisp, and remove it with a slotted spoon. Pour the drippings over the potatoes. Crumble the bacon. Add the bacon, oil, stock, onion, 2 teaspoons of salt, white pepper, parsley, sugar, 1/3 cup of the vinegar and the mustard-mayonnaise mixture to the warm potatoes, and mix gently but thoroughly. Taste the salad, add the remaining vinegar if necessary, and adjust the seasoning with more salt and pepper to taste. Transfer the salad to a serving platter, and garnish with the eggs, tomatoes, and parsley. Serve immediately.

Laurie Says:
This recipe comes from the now closed Marshall House restaurant in Santa Rosa, California. The secret lies in the bacon drippings which makes it "an indulgence, a luxury, a guilty yet irresistible pleasure." -Michele Anna Jordan, author of California Home Cooking

NOTES :
* may increase to 1/2 cup

**mix mustard with mayonnaise

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