2 lbs. (6) potatoes
6 slices bacon
1 1/2 tbsp. flour
1 c. water
1/3 c. vinegar
1 3/4 tsp. salt
1/8 tsp. pepper
1 tsp. prepared mustard
2 stalks celery, sliced
1 med. onion, diced

Cook potatoes (not the night before) until tender. Meanwhile, in 10" skillet over low heat, fry diced bacon until crisp. When potatoes are tender, drain, peel and slice potatoes. Pour bacon over sliced potatoes. Save 1/4 cup bacon grease. Stir in flour, then water until smooth. Add vinegar, salt, pepper, sugar, mustard. Cook over low heat, stirring until thickened. Pour over sliced potatoes. Toss gently, add a little oil. Add onions and celery. Toss gently. Add spices and vinegar to taste. If stiff, add a little warm water. Serve at room temperature. Two tablespoons oil makes potatoes glossy.