Boil potatoes in skins until done; peel and dice. Add celery, boiled eggs, onion and parsley. Set aside. Fry bacon in heavy fry pan; drain all but 3-4 tablespoons of bacon fat. Add sugar, vinegar, water, eggs, mustard, salt and pepper. Simmer about 10 minutes or until mixture thickens. Remove from heat and immediately pour bacon mixture over potatoes. Mix lightly. Serve warm.