8 med. potatoes
5 slices bacon, diced
1 med. onion, chopped
1 1/2 tbsp. flour
3/4 c. water
1/3 c. cider vinegar
2 tbsp. sugar
1 tsp. salt
1/4 tsp. dry mustard
1/2 c. celery, finely chopped or 1 tbsp. minced parsley

Cook potatoes with jackets. Peel. In fry pan, saute' bacon and onion until cooked through. Add remaining ingredients except potatoes and celery. Cook until thickened. Slice several potatoes in bowl. sprinkle salt and small amount of celery over them, then several spoonfuls of sauce. Repeat this procedure until all ingredients are use. Let stand at least an hour, so flavorings blend, keeping warm. Makes 6 servings.

Variation: Reduce the water to 2 tablespoons and eliminate the flour. To serve 12 to 15: Use 5 pounds of potatoes and 1 pound of bacon and other ingredients in proportion. For a sweeter salad: decrease vinegar to 1/4 cup and increase sugar to 3 tablespoons.