5 lbs. red potatoes
1 lb. lean bacon, diced
1 c. chopped onion
1 c. chopped celery
3 tsp. flour
4 tsp. sugar
1/2 tsp. pepper
2/3 c. vinegar
2/3 c. water
Salt

Boil potatoes in their jackets until tender, then peel and cut into cubes.

In a skillet, fry bacon until almost crisp and then add onion and celery to pan. Saute until vegetables are soft and bacon is crispy.

Meanwhile, mix flour, sugar, salt, pepper, vinegar and water until smooth. Add to bacon mixture; simmer, stirring until slightly thickened. Pour hot dressing over potatoes, toss.