2 lb. potatoes
3 slices bacon
1/2 stalk celery
1 sm. onion
3 tbsp. oil
3/4 c. water
1/4 c. vinegar
1/2 tsp. salt
2 tbsp. honey
1 tbsp. cornstarch
2 tbsp. water
1 tsp. mustard
1/4 tsp. basil
2 hard boiled eggs
2 tsp. parsley

Cook unpeeled potatoes. Dice saute onions and celery. Mix water, vinegar, salt and honey. Dissolve cornstarch in water, add egg and mustard. Combine with vinegar mixture. Add to saute vegetables. Cook over low heat, stirring frequently until thickened. Remove from heat, add basil pour over potatoes, chopped eggs and bacon. Mix lightly. Sprinkle with parsley on top for garnish.