1/2 c. onions
1/2 c. celery
6 to 8 lg. red potatoes
Bacon chips (6 slices, crumbled)
Red bell peppers
Green bell peppers
1 tsp. celery seed

SAUCE:

1/2 c. sugar
1/2 c. cider vinegar
1 c. water
3 tbsp. bacon grease
2 tbsp. cornstarch paste (to thicken)

Optional.

Boil potatoes until firm (about 20 minutes). Drain and set aside to cool. Chop all ingredients as small as desired. Fry bacon slices. Reserve grease. Mix together the dressing sauce.

In skillet, add vinegar to bacon grease and quickly stir in cornstarch, stirring constantly to prevent lumps. Add water and sugar and continue stirring. Simmer until thickened. Remove from heat and pour over potato mixture. DO NOT REFRIGERATE! Serve at room temperature.