6 med. potatoes
6 slices bacon
1 med. onion, sliced
3 tbsp. flour
3/4 c. sugar
3/4 c. water
1/2 c. vinegar
1 1/2 tsp. salt
Pepper to taste
1/2 tsp. celery seed
1/3 c. bacon drippings

Scrub the potatoes and boil with skins on until done. Cool, peel and slice.

In the meantime, cube the bacon and fry until crisp. Remove bacon from skillet and drain. Leave 1/3 cup bacon drippings in skillet, add flour and stir until lumps are removed and then add onion to the mixture. Cook over low heat until it bubbles. Then add sugar, water, vinegar, salt, pepper and celery seed. Cook until thickened.

Add potatoes to the hot salad dressing and simmer until potatoes are heated thoroughly. Serve immediately or put in crock pot, on low to serve later.