5 lb. red bliss potatoes
1 lb. bacon (save grease)
2 c. cooked celery
1 med. onion
2 tbsp. celery seed
Salt
Pepper
2 oz. water
2 oz. vinegar
1 tbsp. sugar

Cook potatoes; set aside. Fry bacon until well done (save grease). Chop onions and celery. Peel potatoes and cut into cubes; crumble in bacon. Add celery, onion, celery seed, salt, and pepper to taste.

In small pan, mix water, vinegar, and sugar. Stir until dissolved. Pour over potatoes; pour extra bacon grease over potatoes.