Boil the potatoes until tender.

Dice the boiled potatoes into a large bowl.

Add sliced celery, sliced hard-boiled eggs, and chopped onion to the bowl.

In a separate bowl, beat the eggs.

Add sugar, pepper, dry mustard, vinegar, and water to the beaten eggs.

Mix well to combine the dressing ingredients.

Pour the dressing mixture into the hot bacon grease (after cooking bacon).

Stir and cook the dressing until it thickens.

Pour the thickened dressing over the potatoes and other ingredients in the bowl.

Add the crumbled bacon to the salad.

Stir gently to combine all ingredients.