Cook 6 slices of bacon in a fry pan until crisp, remove from pan, and drain on paper towels. Dice the bacon and reserve the drippings.

Cook the remaining 2-4 bacon slices until crisp, remove from pan, and drain on paper towels. Do not reserve the drippings.

Cook potatoes in boiling water until just tender.

Cool potatoes slightly, then peel and cut into medium-sized chunks. Place in a large bowl.

Add onions, celery, salt, and pepper to potatoes and mix lightly.

Mix vinegar, sugar, and water with cooled bacon drippings in the fry pan.

Heat the mixture just to simmering over medium heat.

In another bowl, crack open the egg and beat well with a whisk.

Very slowly, add the simmering dressing mixture to the beaten egg, whisking constantly to prevent curdling.

Pour dressing over potatoes, then add bacon and mix lightly.

Serve warm.