4 med. (1 1/2 lbs.) potatoes
1/2 tsp. salt
4 med. slices bacon
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. water
1/4 c. white vinegar
1 tbsp. flour
45 drops liquid sweetener or 1 1/2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley

Pare and cook potatoes in boiling salted water until tender. Meanwhile, fry bacon in large frying pan over low heat until crisp. Lift bacon out of fat and place on paper towel. To fat in frying pan, add onions and celery; cook over medium heat until slightly browned.

Add remaining ingredients, except parsley, potatoes and bacon, and cook stirring, about 10 minutes until sauce is thick and smooth. Add thinly sliced potatoes and toss with hot sauce. Chop bacon and parsley and toss into potatoes. Serve warm;.

FACTS: 8 servings (1/2 cup each) = 1 bread and 2 fat = 16 grams carbohydrates, 3 grams protein, 9 grams fat, 154 calories and 303 mil. sodium. Not suitable for low-sodium diets.