6 med. to lg. potatoes (3 lb.)
6 slices bacon
1 med. onion, finely diced
1 tbsp. salt
White pepper to taste
1/2 tsp. celery seed
1 beef bouillon cube
3/4 c. boiling water
1/2 c. cider vinegar
1 tbsp. flour
1 1/2 tbsp. sugar

Boil potatoes in their skins until tender. Peel and slice. Fry the bacon crisp (leave fat in skillet); drain on paper towels, break into pieces. Add onion to bacon fat, cook gently. Stir in flour, sugar, salt, pepper, and celery seed. Dissolve bouillon cube in boiling water and add vinegar, gradually. Stir into flour mixture, keep it smooth. Cook over low heat stirring constantly, until slightly thickened. Add bacon pieces to potato slices. Pour dressing over potatoes and bacon pieces. Serve hot or reheat over boiling water.