CLEO'S POTATO SALAD

Cleo's Potato Salad image

Provided by @MakeItYours

Number Of Ingredients 14

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3-1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes
6 bacon strips, chopped
1/4 cup sugar
1 tablespoon all-purpose flour
1/2 cup water
1 large egg, lightly beaten
3 tablespoons cider vinegar
1 tablespoon grated onion
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, whipped
4 hard-boiled large eggs, chopped
2 medium celery ribs, chopped

Steps:

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely. , Meanwhile, in a saucepan, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Remove all but 1 tablespoon drippings from pan., Stir sugar and flour into drippings until smooth. Gradually stir in water; cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Stir a small amount of hot mixture into beaten egg; return all to pan, stirring constantly. Slowly bring to a boil, stirring constantly; remove from heat. Transfer to a large bowl; cool completely., Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.