3 c. sliced cooked potatoes
2 slices bacon
1/4 c. vinegar
1 tsp. grated onion
1/6 tsp. pepper
1 tsp. salt
2 tsp. sugar
1 c. evaporated milk
1 c. finely cut celery
Dry mustard and/or 2 hard-cooked eggs (optional)

Cook potatoes with skin on until tender. Cook 2 slices bacon diced, until crisp, then remove from skillet. Mix vinegar, onion, pepper, salt and sugar. Add to bacon fat. Gradually stir in 1 cup evaporated milk. Mix well and pour over mixture of crisp bacon pieces. Add 1 cup finely cut celery and potatoes. The dry mustard and hard boiled eggs may be added. Makes 4 servings.