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1
Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
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2
Fry onion and celery in reserved fat until onion is transparent.
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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).
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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.
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5
Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
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6
Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
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7
Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
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8
Return bacon to skillet with onion and celery pieces.
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9
Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
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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.
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11
Pour sauce (bacon, onion, etc.) over vegetables in bowl.
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12
Serve while warm or keep warm in a crockpot.
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13
Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.
