6 med. potatoes
6 slices bacon
1/2 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
2 hard cooked eggs, sliced
1 1/2 tsp. salt
1 tsp. celery seed
Dash pepper
1 c. water
1/2 c. vinegar

Cook potatoes until tender; drain well, peel and slice. Cook bacon until crisp; drain, crumble and serve 1/4 cup drippings. Cook onion in reserved drippings until tender but not brown. Stir in the flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Cook 1-2 minutes more. Stir in bacon and potatoes. Cook about 5 minutes, tossing lightly. Add hard cooked eggs, toss lightly just to mix. 6-8 servings.