Gramma Bonitz'S German Potato Salad - cooking recipe

Ingredients

SALAD
8 -12 slices bacon
1 large onion, chopped
1 cup celery, sliced
4 -6 eggs
8 potatoes, skins on
6 -10 radishes, sliced (optional)
SAUCE
1/4 cup water
1/2 cup cider vinegar
1/4 cup brown sugar, packed
1 -2 tablespoon cornstarch
1/4 cup water

Preparation

Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
Fry onion and celery in reserved fat until onion is transparent.
While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
Return bacon to skillet with onion and celery pieces.
Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
Pour sauce (bacon, onion, etc.) over vegetables in bowl.
Serve while warm or keep warm in a crockpot.
Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.