1. Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat. 2. Fry onion and celery in reserved fat until onion is transparent. 3. While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water). 4. AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off. 5. Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl. 6. Remove egg shells, then coarsely chop or slice eggs and add to the potatoes. 7. Thinly slice radishes over the eggs and potatoes; toss lightly; set aside. 8. Return bacon to skillet with onion and celery pieces. 9. Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling. 10. Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat. 11. Pour sauce (bacon, onion, etc.) over vegetables in bowl. 12. Serve while warm or keep warm in a crockpot. 13. Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave. ---------------------------------------------------------------------------
Nutrition
Ingredients
