1 lb. bacon, diced and cooked
1/4 c. oil or bacon fat
1 c. celery, chopped
1 c. onion, chopped
3 tbsp. flour
1 1/3 c. water
2/3 c. vinegar
2/3 c. sugar
3 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed

Cook potatoes in boiling water until tender. Cool, peel, and cut into cubes. Cook bacon; drain the fat, reserving 1/4 cup. Add the celery and onion to the fat; cook for 1 minute. Blend flour and water in a cup. Add this with the vinegar and cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt, pepper, and celery seed. Add dressing to potatoes and toss lightly. Refrigerate and let rest overnight. Reheat salad in a casserole or serve cold. Good either way.