Boil the red potatoes until tender.

Allow the potatoes to cool slightly.

Slice the cooled potatoes into bite-sized pieces.

Dice the bacon and brown it in a pan.

Remove the browned bacon from the pan, reserving the bacon drippings.

To the bacon drippings in the pan, add flour, diced onion, and diced celery.

Sauté the vegetables for about 1 minute.

Add sugar, water, and vinegar to the pan.

Cook, stirring constantly, until the sauce is clear and glossy.

In a large bowl, combine the sliced potatoes, browned bacon, and hard-boiled eggs.

Pour the warm sauce over the ingredients in the bowl.

Gently toss all ingredients together until well combined.

Season with salt and pepper to taste.