8 red potatoes, cooked
12 slices of bacon
1 c. onion, diced
1 tbsp. cornstarch
1/2 c. sugar
1 tsp. mustard
1/2 c. wine vinegar
1/2 c. water
1 tsp. salt
Dash pepper (to taste)
6 hard boiled eggs, sliced
1 c. celery, diced

Cook the potatoes in advance. (Cover with water, skins on, and simmer for about 45 minutes. Start checking them at 30 minutes. Remove from water when done.) Cut the bacon into 1/2 or 3/4 inch pieces. Put into a skillet and brown well. Add the onion and saute. Don't cook at too high of a temperature or you will burn it. Add the cornstarch, sugar, mustard, wine vinegar, water, salt, and pepper. Simmer gently until you have a syrup like mixture (about 10 minutes).

Next you're going to combine everything into the final product. Put a sprinkle of the diced celery into the bottom of the bowl. Peel and slice one potato on top of the celery. Add a little of the sliced egg and a little of the syrup. Fold until mixed well. Potatoes are tender so don't stir. Now make another layer: peel and slice a potato, add some celery, sliced egg and syrup. Fold it together again. Continue in this manner until all ingredients are used up.

If you wait until the end to mix everything together, you won't get even distribution of all ingredients and the potatoes will either stick together or mush and fall apart, or both. Serve warm or cold.