Ingredients
12 to 14 red potatoes (about 4 pounds), cooked and peeled2 hard-boiled large eggs, sliced4 bacon strips, diced1 medium onion, chopped2 cups water1/2 cup white vinegar1/2 cup sugar2 tablespoons cornstarch4 teaspoons salt1-1/2 teaspoon prepared mustard1 teaspoon celery seed1/4 teaspoon pepper
Preparation
Slice potatoes into a large bowl. Add eggs; set aside. In a small skillet, cook bacon and onion until bacon is crisp. Drain, reserving 3 tablespoons drippings. Add bacon and onion to potato mixture. Add remaining ingredients to the drippings; cook and stir until slightly thickened. Pour over potato mixture and toss to coat. Serve warm.
