SALAD:

5 lb. potatoes, boiled, peeled and sliced
12 strips bacon, fried (reserve grease)
1 1/2 cups chopped celery
1 3/4 cups chopped onions

DRESSING:

4 tbsp. bacon grease
2 cups vinegar
2 cups sugar
3 tbsp. all-purpose flour

Fry bacon, drain and set aside.

To about 4 tablespoons bacon grease, add vinegar, sugar and flour; cook slowly until thickened.

Boil, peel and slice potatoes. Add celery, onion and dressing. Crumble bacon and add to salad.

Serve warm or cold.

Makes 6 servings.

Submitted by: Shirley Dolinger