6 potatoes
6 bacon slices
1 1/2 tbsp. flour
1 c. water
1/3 c. vinegar
1 3/4 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1 tsp. prepared mustard
2 stalks celery, sliced
1 sm. head Romaine
2 sm. onions, thinly sliced

Boil potatoes until tender. Drain, peel, and slice. Saute bacon until crisp. Drain, reserving 1/4 cup. Into drippings stir in flour, water; stir until smooth. Add vinegar, salt, pepper, and mustard. Cook over low heat until thick. Remove from heat. Tear Romaine into bite size pieces. Add Romaine, celery, potatoes, and onions. Toss. Top with crumbled bacon slices.