1 1/2 lbs. potatoes, 4 med., cut into halves with skins left on
3 slices bacon
1 med. onion, chopped (1/2 c.)
1 tbsp. flour
1 tbsp. sugar
1 tsp. salt
1/4 tsp. celery seed
Dash of pepper
1/2 c. water
1/4 c. vinegar

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boil. Add potatoes. Heat to boiling and reduce heat. Cover and cook until tender, 20-25 minutes. Drain and cool. Fry bacon in 8 inch skillet until crisp; drain bacon on paper towels. Stir flour, sugar, salt, celery seed, and pepper into bacon grease. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture; then slice in warm potatoes. Cook, stirring gently to coat potato slices, until warm and bubbly. Makes 5-6 servings.