8 med. potatoes
5 slices bacon, diced
1 med. onion, chopped
1 1/2 tbsp. flour
3/4 c. water
1/3 c. cider vinegar
2 tbsp. sugar
1 tsp. salt
1/4 tsp. dry mustard
1/2 c. celery finely chopped or 1 tbsp. minced parsley

Cook potatoes with jackets. Peel. In fry pan, saute bacon and onion until cooked through. Add remaining ingredients except potatoes and celery. Cook until thickened. Slice several potatoes in bowl. Sprinkle salt and small amount of celery over them, then several spoonfuls of sauce. Repeat this procedure until all ingredients are used.

Let stand at least an hour so flavorings blend, keeping warm. Makes 6 servings. VARIATION: Reduce the water to 2 tablespoons and eliminate the flour. To serve 12 to 15: use 5 pounds of potatoes and 1 pound of bacon and other ingredients in proportions. For a sweeter salad: decrease vinegar to 1/4 cup and increase sugar to 3 tablespoons.