My Moms Easy Potato Salad
8 medium red potatoes,
cooked, cut up
Cook potatoes, drain and cut up while warm. Add potatoes to a large mixing bowl, combine with onion, celery, salt and pepper. Set aside. Fry bacon in medium pan. Reserve bacon grease in pan. Drain bacon. Crumble bacon into potato mixture.
Combine sugar and dry mustard in medium bowl. Stir vinegar and water together in small measuring cup and then add to the sugar and dry mustard mix. Use a wooden spoon to blend. Add the 2 beaten eggs to this mixture and mix together well. Heat the reserved bacon grease on medium heat and stir this sugar/egg mixture into the bacon grease until mixture thickens, about 10 minutes. Pour over potato mixture. Toss to mix well.
Refrigerate. Before serving, peel and dice hard-boiled eggs and sprinkle over potato salad. Better the second day.