6 med. potatoes
6 hard cooked eggs, sliced
1 bunch scallions, including green part, finely chopped
1 1/2 tsp. celery seeds
Salt and freshly ground pepper to taste
1 c. mayonnaise
6 slices bacon
1/4 c. cider vinegar
3 tbsp. sugar
1/4 c. hot water
1 dill pickle, diced

Scrub and boil or bake the potatoes until tender. Peel and dice while hot. Add the egg slices, scallions, celery seeds, salt, pepper and mayonnaise. Meanwhile, cook the bacon in a skillet until crisp. Remove and crumble into potato mixture. Add the vinegar, hot water and sugar to bacon drippings in skillet. Bring to a boil and continue boiling, stirring, 2 minutes. Add the pickle and pour over potatoes. Toss and serve. Six servings. Salad may be chilled and served cold, if desired.