4 med. potatoes
6 bacon strips
2 tbsp. flour
1/4 c. sugar
1 1/2 tsp. salt
1/2 tsp. celery seed
1/8 tsp. pepper
1 c. water
1/2 c. vinegar

Wash and pierce potatoes. Microwave on high for 8-12 minutes, until tender. Peel and cut in 1/2 inch slices. In 2-quart casserole cut bacon in small pieces. Cover, microwave on high about 5 minutes until crisp. Drain on paper towel; set aside.

Stir flour, sugar, seasonings into bacon fat until smooth. Microwave on high 1-2 minutes until bubbly. Add water, vinegar to flour mixture. Microwave on high 3-5 minutes until mixture boils and thickens.

Remove from oven and stir until smooth. Add potatoes and bacon; stir gently so potatoes hold their shape. Cover casserole and let stand until ready to serve.