4 med. potatoes
1/4 c. sugar
1/3 c. water
1 sm. green pepper, chopped
1/4 c. chopped celery
8 slices bacon
2 tbsp. flour
1/2 c. vinegar
1 sm. onion, chopped
1 tbsp. chopped pimento

Cook potatoes in boiling water to cover 30 minutes or until tender. Drain and cool slightly. Peel potatoes; cut into 1/2 inch cubes. Cook bacon until crisp; remove bacon, reserving 1/4 cup drippings in skillet.

Crumble bacon and set aside. Add sugar, flour, water and vinegar to pan drippings. Cook mixture over medium heat until slightly thickened. Combine potatoes, bacon, pepper, onion, celery, and pimento in a large bowl; toss with vinegar mixture but toss gently. Yields 6 servings.