Bacon Potato Salad
Makes 12 servings

Ingredients

• 6 - slices bacon
• 4 - eggs, beaten
• 4 - Tablespoons sugar
• 4 - Tablespoons vinegar
• 1 - Tablespoon flour
• 1 - Tablespoon bacon drippings
• 8 - boiled potatoes, diced
• 1 - cup celery, chopped
• 4 - hard-boiled eggs, diced
• 1 - Tablespoon onion, grated
• 1 - teaspoon celery seed
• 1 - cup prepared salad dressing
• 1 - cup heavy cream
• 1 - teaspoon salt

Directions

1. In a skillet at a moderate heat, I fry the bacon.  When brown, I remove and drain the bacon on paper towels.  I reserve the bacon drippings.

2. I crumble the bacon and set it aside. 

3. To make the dressing, I use a saucepan at low heat.  To the saucepan, I add in the eggs, sugar and vinegar.  Then I whip in the flour and cook until the mixture thickens.  I add the bacon drippings and blend.  I pour the ingredients into a mixing bowl and allow it to cooling.

4. In a large mixing bowl, I combine in the potatoes, celery, and hard-boiled eggs.  Next, I add in the onion and celery seed. 

5. When dressing has cooled, I add the prepared salad dressing, cream, and salt.  I carefully beat the dressing.  Then I pour it over the potato mixture.  Using a wooden spoon, I want it well mixed; however, I don’t want to over mix it.  I don’t want to do more than 5 turns of the wooden spoon.

6. I put the potato salad into the serving bowl.  Then, I sprinkle the crumbled bacon over the top.  I cover with plastic wrap and set in the refrigerator to chill for about 1 hour.

Picnicking & Tailgating:

For a smoother taste, I prefer to make my potato salad at least a day ahead.  Instead of putting it into a serving dish, I will place it in the picnic plastic container and then garnish. 

During the trip to the picnic or tailgate event, I place the container in the ice chest to keep cold.  I will keep it in the ice chest up to the time we are ready to eat.