Boil potatoes in their jackets. When tender, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. (Do not drain)

Beat the eggs, add the sugar, spices, vinegar and water. Mix well. Pour the egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes).

Pour over potatoes and stir to mix well. Refrigerate for several hours or overnight stirring once or twice.

Part of this recipe we also use for hot bacon dressing that you can use to pour over lettuce for a hot salad.