In a skillet at a
moderate heat, I fry the bacon.
When brown, I remove and drain the bacon on paper
reserve the bacon drippings.
I crumble the bacon and
set it aside.
To make the dressing, I
use a saucepan at low heat.
To the saucepan, I add in the eggs, sugar and
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.
In a large mixing bowl,
I combine in the potatoes, celery, and hard-boiled eggs.
Next, I add in the onion and celery seed.
When dressing has
cooled, I add the prepared salad dressing, cream, and
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
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.