1 1/2 lbs. sm. red potatoes
6 slices bacon
1 c. onions, chopped
1/2 c. celery, sliced
2 tbsp. red wine vinegar
2 tbsp. flour
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. BLAIR black pepper
1/2 c. chicken broth

Slice potatoes and cook until firm and tender. Place in large bowl. Fry bacon until crisp, drain. In bacon drippings, place onions and celery and fry until tender. Add flour, sugar, salt, Blair black pepper and cook 3 minutes (stirring as they cook). Add chicken broth and vinegar and cook until mixture thickens, continue stirring. Pour mixture over potatoes, mix and crumble bacon over salad. Serve warm.