2 or 3 hard boiled eggs
1/2 pound bacon cut in pieces, fried (reserve drippings)
1 Tablespoon flour
1 Cup vinegar
1 Teaspoon salt
1/2 Teaspoon sugar
1/8 Teaspoon pepper
1 Medium onion finely chopped
1 Cup celery finely chopped
Boil potatoes. Cool slightly, slice and place in casserole dish. Fry bacon, remove from drippings. Stir in flour, add vinegar, salt, sugar, and pepper. Stir until slightly thickened. Add bacon, eggs, onions and celery. Pour over potatoes and warm in 300 degree oven until heated through. Serve warm.
Pour off one half of bacon drippings and add egg mixture to drippings. Cook until thickened. Pour over cubed red potatoes (cooked with skins on). Add celery and onion.
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!