6 med.-size red potatoes, boiled in jackets (about 2 lbs.)
6 slices bacon
3/4 c. chopped onion
2 tbsp. flour
1 to 2 tbsp. granulated sugar
1 1/2 tsp. salt
1/2 tsp. celery seed
Dash of pepper
3/4 c. water
1/3 c. vinegar

Peel and cube potatoes, set aside. Fry bacon slowly, drain on paper, crumble and set aside. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seed, and pepper. Cook over low heat stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute. Carefully stir in the potatoes and bacon. Remove from heat. Cover and let stand until ready to serve. Reheats well. Serves 6 to 8.