8 -10 medium potatoes
6 ounces center-cut bacon
1 medium onion
2 eggs (not boiled)
2/3 cup cider vinegar
2/3 cup sugar
2/3 cup finely chopped celery
1/2 cup beef stock or 1/2 cup broth
4 garlic gloves
1 tablespoon mustard
1 teaspoon salt
ground black pepper
Cook the potatoes with the skin
When they have cooled enough to handle, remove the skins and dice into approximately 1/2″ cubes.
Place them into a large bowl and add the chopped celery.
Chop the bacon and mince the garlic finely, and cook them together in a saute pan until the bacon has browned.
Chop the onion and add to the bacon mixture. Saute over medium-low heat stirring frequently until the onions start becoming translucent.
Mix together the vinegar, sugar, beef stock, eggs, salt, pepper and mustard in medium bowl or large measuring cup until the the eggs are well incorporated and the sugar is dissolved.
Add to the pan with the bacon mixture. Cook and stir over medium heat until bubbling and thickened.
Pour over the potatoes and mix together well.