6 slices bacon
1/2 cup chopped onion
3 cloves garlic, finely minced (optional)
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon celery seed
pinch of black pepper
1/2 cup wine vinegar
1 cup water
6 cups sliced, cooked potatoes

In a large skillet, sauté bacon until crisp. Drain and crumble, reserving 1 cup of drippings.

Cook onions in reserved drippings until tender but not brown, adding garlic to sauté briefly near the end. Stir in flour, sugar, salt, celery seed and pepper, blending well.

Pour in vinegar and 1 cup water.

Gradually cook and stir until thickened on low heat. Gently stir in crumbled bacon and potatoes and heat through. Adjust seasonings to taste.

Serve warm or cold.