Place the cubed potatoes and 2 teaspoons of salt in a large saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 12–15 minutes, or until the potatoes are tender. You can test if they are tender by piercing them with a fork. If the fork slides in easily, they are ready.
Place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, then take the pan off the heat, cover it, and let the eggs sit for 10 minutes.
After 10 minutes, drain the water, add a few handfuls of ice to the pan, and cover with water. This will stop the cooking. Let the eggs sit for 5 minutes, then gently tap them against the counter to crack the shells. The shells should slide off relatively easily. Run the eggs under cold water to make sure all of the shell is off. Then, chop the eggs.
While the potatoes and eggs are cooking, place the bacon in a large nonstick skillet over medium heat. Cook until crispy, flipping as necessary.
Remove the bacon, crumble it, and set it aside. Keep the bacon grease in the pan. Add the onion and celery to the bacon grease and cook until soft.
Then add the flour, stir, and cook for one minute.
Add the white wine vinegar, water, sugar, dry mustard, and the remaining salt. Cook for 2–3 minutes until the mixture thickens slightly.
Use a spatula to gently fold in the cooked potatoes, bacon, and eggs.
Grandma topped off her German Potato Salad with a few slices of hard boiled eggs, and I made the addition of chopped chives for color.
