- 3 pounds large boiling potatoes, cooked, peeled & sliced
- 6 slices bacon
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon celery seeds
- 1 tablespoon Dijon-style mustard
- 6 tablespoons cider vinegar
- 3 hard-boiled large eggs, chopped
- 1/3 cup chopped dill pickles
- 1/2 cup thinly sliced green onions (tops only)
Cook the bacon over moderate heat until crisp. Drain and pat dry. Reserve 2 tablespoons of bacon grease. In the reserved grease, sautee onion and the celery until the onion is softened. Add the sugar, the flour, and the celery seeds, and cook the mixture, stirring, for 30 seconds. Stir in the mustard, the vinegar, and 1/2 cup water, bring the mixture to a boil, stirring, and simmer it for 2 minutes, or until it is thickened. Pour this dressing over the potatoes. Add in eggs, pickles, and crumbled bacon. Serve the salad warm or room temperature.
