12-14 boiled small red potatoes, cooled and cut into chunks
6 hard boiled eggs, cooled and sliced (keep one for garnish)
1 celery stalk, chopped
1 medium onion, chopped
1 (16 oz.) pkg. bacon, fried crispy and crumbled (save bacon grease)
dash of Worcestershire sauce
1 cup prepared mustard
1 cup mayonnaise
1/2 cup sugar
salt and pepper, to taste
paprika, for garnish

Boil potatoes, chill and cut into small cubes. Chop the celery and onion.

Place celery and onion into bacon grease and lightly sauté (although this is not necessary if you like crunchy potato salad).

Mix potatoes, celery/onion/bacon/bacon grease together in large bowl. Now, separately, mix the mayonnaise, mustard and sugar well until sugar is dissolved and mixture is smooth. Add salt and pepper, to taste. Add Worcestershire sauce and mix again. Add potatoes and boiled egg. Mix well.

Chopped chives can be added for color. Sprinkle paprika at the end garnishing with a few slices of boiled egg.

Note: No vinegar whatsoever!

Submitted by: Mary Emerson