Wash and pierce 4 medium potatoes through with a fork. Place on paper towel in microwave oven. Microwave on high 10 to 12 minutes or until tender, turning over and rearranging after 4 minutes. Remove from oven, cool slightly, peel potatoes and cut in slices to make about 4 cups.

In 2 quart casserole dish, cut 6 strips of bacon in small pieces. Cover with paper towel. Microwave at High about 6 minutes or until crisp, stirring after 3 minutes. With slotted spoon, remove bacon to paper towels to drain. Set aside bacon, reserving fat. 1/4 c. sugar 1 1/2 tsp. salt 1/2 tsp. celery seed 1/8 tsp. pepper

Stir flour, sugar and seasonings into bacon fat until smooth. Microwave at high 1 to 2 minutes, until bubbly, stirring after 1 minute. 1/2 c. vinegar

Add water and vinegar to flour mixture. Microwave at High 4 minutes, until mixture boils and thickens, stirring after 1 minute. Remove from oven and stir smooth. Add potatoes and bacon; stir gently so potatoes hold their shape. Cover; let stand until ready to use. Makes 4 to 6 servings.