Hot Potato Salad

• 15 red potatoes, unpeeled
• 1 lb. bacon, cut into small pieces
• 2 bunches green onions, chopped
• salt, pepper, celery salt and celery seed to taste
• 1 c. chopped celery
• 3/4 c. sugar
• 3/4 c. vinegar
• 3/4 c. water
• 3 eggs, well beaten
• 1/3 c. bacon drippings

1. Boil potatoes in skins, do not let them become mushy.
2. Cool. Dice with skins on and place in a large bowl. Fry bacon, reserving 1/3 cup drippings. To potatoes, add bacon, onions, celery, salt, pepper, celery salt and celery seed.
3. When ready to serve, combine sugar, vinegar, water and well beaten eggs in saucepan. Bring to a boil. Heat reserved bacon drippings in separate pan.
4. Pour both over potatoes and stir gently. Serve warm.
5. If desired, prepare potatoes ahead and add dressing just before serving. Serves 16.

red potatoes, bacon, green onions, salt, celery, sugar, vinegar, water, eggs, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416368 (may not work)