4 whole slices of bacon
1/2 c. chopped onions
1/3 c. sugar
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. celery seed
1/2 c. water
1/3 c. vinegar
5 c. cooked potatoes, peeled and sliced
1/2 c. sour cream

Cook bacon in a large skillet over medium heat until brown. Remove bacon, drip on paper towel and set aside.

Cook onions in bacon drippings until crisp tender. Stir in sugar, flour, salt and celery seed, blend well. Cook until mixture is smooth and bubbly, stir constantly. Gradually add water and vinegar. Cook until it boils and thicken. Add potatoes and bacon crumbs, mix gently. Bring until boil. Reduce heat, cover and simmer over low heat for 25 to 30 minutes to blend flavors. Gently stir in sour cream, cook until it is thoroughly heated. Serve hot. Store any remaining salad in refrigerator. Makes 12 servings.