5 lb. bag red potatoes
3 med. onions, chopped
5 celery stalks, chopped
Salt & pepper to taste
Flour to thicken
1/4 lb. bacon, fried
1 c. vinegar
1 c. water
2 tbsp. sugar

Boil potatoes approximately 1/2 hour. Test with fork. Cook potatoes, peel and slice. Add onions, celery, salt, pepper and sugar. Cook bacon until crispy, crumble up.

Place water and vinegar in bacon fat (about 1 tablespoon). Put in pot over low heat. Come to a slight boil. Turn light off. Pour in flour until mixture thickens. Keep stirring, press out any lumps. Pour over potatoes, mix well. If not moist enough, repeat liquid mixture. Step 4.