5 lbs. unpeeled potatoes
1 tbsp. salt

HOT DRESSING:

3/4 lb. bacon
Pinch black pepper
1/3 c. cornstarch
1 c. cider vinegar
2 c. water
1 tsp. salt
1/4 tsp. celery seed
1 onion or 1 c. sliced onion
1 c. sugar

Cook potatoes in salt water. Skin while hot. Slice thin when ice cold. Dice bacon; fry in large skillet until crisp and foamy. Remove from fire and stir cornstarch into the bacon and grease. To skillet mixture, add vinegar, water, sugar, salt, pepper, and celery seed. Cook until thickened. Add sliced onion and simmer 5 minutes. Pour over potatoes. Serves 25.