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Preparation:
Add *potatoes and carrots into a 3 quart stock pot filled with about 3 cups of water, just enough to cover the vegetables. Add the parsley, garlic, bouillon & 1 tsp salt, then bring to a boil on high heat. Reduce heat to a simmer, and cover with lid, venting it slightly, cook for about 20 minutes until vegetables are tender. Do not over boil and make vegetables mushy, there should be potato chunks left. Do not drain, the water is part of the soup.. Remove half of the potatoes from the pot, using a potato masher, mash the remaining potatoes to a consistency leaving small chunks, add back the potatoes that were removed.
* Do not pre-cook/boil the potatoes.
Stir together mayo, sour cream, mustard and bacon grease, then mix all ingredients except for the eggs together with dressing and add salt and pepper to taste. Put mixture into serving dish and lay eggs decoratively on top of mixture
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