1/2 lb. bacon
1/2 c. scallions, chopped
2 tbsp. all-purpose flour
2 tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery salt
1/2 c. white vinegar
6 c. sliced cooked potatoes

Slice potatoes into 3/4-inch chunks. Boil until fork tender; set aside. Fry bacon until crisp; drain and crumble into bite-size pieces. Keep 1/4 of bacon fat. Heat 1/4 cup bacon fat and add onion. Cook until translucent, about 2 minutes. Blend flour, vinegar, sugar, salt, celery salt and dash of pepper in bowl. Add mixture into skillet with 1 cup water; stir until mixture is boiling and has started to thicken. Fold in bacon and potatoes and heat thoroughly. Put into bowl and serve warm.