9 med. potatoes
6 slices bacon
3/4 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
2 tsp. salt
1/2 tsp. celery seed
Dash of pepper as desired
3/4 c. water
1/3 c. vinegar
24 oz. bratwurst (optional)
2 tbsp. shortening (optional)

Peel potatoes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) in saucepan until boiling. Add potatoes and cook 30-35 minutes or until tender. Drain, slice thinly and set aside.

In large skillet, fry bacon until crisp; remove, drain and crumble. Saute onions in bacon drippings until golden. Blend in flour, sugar, celery seed and pepper. Cook over low heat until mixture is bubbly. Remove from heat. Stir in water and vinegar. Return to heat and bring to boil, stirring constantly. Boil and stir for 1 minute.

Carefully stir bacon and potatoes into hot mixture. Heat thoroughly, stirring to coat potato slices. In separate skillet, brown bratwurst in shortening, turning with tongs. Be careful to NOT pierce bratwurst. Serve with potato salad. Makes 5-6 servings.