Salad ingredients: – 6 large red potatoes, chopped into ¾ inch cubes – 2 eggs – 4 slices bacon – 1 yellow onion, finely diced – 2 stalks celery, finely diced

Dressing ingredients: – 1 tablespoon flour – ½ cup white wine vinegar – ¼ cup water – ¼ cup granulated sugar – ½ teaspoon dry mustard – 3½ teaspoons kosher salt – For garnish: fresh chives

Boil the potatoes in water with 2 teaspoons of salt until tender.  While the potatoes are cooking, hard boil the eggs (you can also purchase eggs that are already boiled and peeled)

Cook the bacon until crisp. Keep the bacon grease in the pan, and drain the bacon on paper towels. Crumble or chop the bacon.

Add the onion and celery, and sauté until soft.  Stir in the flour.

Add the white wine vinegar, water, sugar, dry mustard, and  1½ teaspoons salt.  Cook for 2–3 minutes until the mixture thickens slightly.  Turn off the heat.

Reserve a few slices of hard boiled eggs for the top. Add the cooked potatoes, bacon, and hard boiled eggs, and stir to coat.

Top with chopped chives and slices of hard boiled egg. This salad can be served warm, at room temperature, or cold from the refrigerator.