8 potatoes
1 stalk celery, diced
2 hard-cooked eggs, diced
1 onion, diced
3 tbsp. pickle relish (sweet-sour)
4 slices bacon, diced
2 eggs, well beaten
1 c. sugar
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. vinegar, diluted with 1/2 c. water

Boil potatoes in their jackets. I use a pressure cooker; add some water to pot and let it cook about 15 minutes. When potatoes are tender, peel and dice to desired size. Add celery, onion, relish to potatoes. Fry bacon until crisp and crumble bacon into potato mixture. Save the bacon fat!

Beat eggs, add sugar, spices and diluted vinegar. Mix well. Pour egg mixture into hot bacon fat and cook, stirring constantly, until thickened, about 10 minutes. Pour over potato mixture and mix lightly. Reheats nicely in a crock pot, if you wish to prepare in advance and refrigerate.