Cleo’s Potato Salad

Directions

1. 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.
2. 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.
3. 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.
4. Gently stir in vinegar, onion and seasonings. Fold in whipped cream. Stir in eggs, celery, potatoes and bacon. Refrigerate, covered, until serving.