10 to 12 sm. potatoes, boiled, skinned and diced
1 c. celery, diced
1 onion, diced
1 c. green pepper, diced
1 sm. jar pimentos
1/2 lb. bacon, fried and crumbled
1/3 c. bacon drippings
1 heaping tbsp. flour
1/2 c. vinegar
1/2 c. sugar
6 tbsp. salad dressing
Salt and pepper

Layer potatoes, celery, onion, green pepper, pimentos and bacon in a large bowl. Mix drippings, flour, vinegar and sugar in saucepan. Cook until thickened. Cool slightly.

Dot potato mixture with salad dressing. Add salt and pepper to taste. Pour warm bacon mixture over all. Stir well with a wooden spoon. Will keep for 24 hours. Remove from refrigerator 1 hour before serving.