6 med.-lg. potatoes (about 3 lbs.)
6 slices bacon
1 med. onion, finely diced
1 tbsp. flour
1 1/2 tbsp. sugar
1 tsp. salt
White pepper to taste
1/2 tsp. celery seed
1 beef bouillon cube
3/4 c. boiling water
1/2 c. cider vinegar

Boil potatoes in their skins until tender. Peel and slice into a large bowl.

Meanwhile in a 10" skillet fry the bacon until crispy. Remove bacon (leaving fat in skillet), drain on paper toweling and break into pieces.

To the bacon fat in the skillet, add onion and cook gently until transparent. Stir in flour, sugar, salt, pepper and celery seed.

Remove from heat. Dissolve bouillon cube in boiling water and add vinegar; gradually stir into flour mixture, keeping smooth.

Cook over low heat, stirring constantly until slightly thickened.

Add bacon pieces to potato slices; save some for garnish. Pour dressing over potatoes and toss gently. Garnish with reserved bacon pieces.

Serve hot or reheat over boiling water. Makes 8 servings.