Ingredients
3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes6 bacon strips, chopped1/4 cup sugar1 tablespoon all-purpose flour1/2 cup water1 large egg, lightly beaten3 tablespoons cider vinegar1 tablespoon grated onion1 teaspoon celery seed1 teaspoon salt1/2 teaspoon pepper1 cup heavy whipping cream, whipped4 hard-boiled large eggs, chopped2 medium celery ribs, chopped
Preparation
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely.
Meanwhile, in a saucepan, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Remove all but 1 tablespoon drippings from pan.
Stir sugar and flour into drippings until smooth. Gradually stir in water; cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir a small amount of hot mixture into beaten egg; return all to pan, stirring constantly. Slowly bring to a boil, stirring constantly; remove from heat. Transfer to a large bowl; cool completely.
Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.
