6 med. potatoes
6 slices bacon
1/2 c. chopped onion
2 tbsp. sugar
1 tsp. salt
1 tbsp. flour
1/4 tsp. pepper
1/4 tsp. celery seeds
3 tbsp. red wine vinegar
1/2 c. water

In 4 quart saucepan cook potatoes until tender. Drain potatoes and allow to cool with sharp knife, dice potatoes. Meanwhile in a 10 inch skillet, cook bacon until crisp. Remove bacon to paper towel to drain. To same skillet, add onions. Cook until tender. Stir often. Stir in sugar, salt, flour, pepper, celery seed until mixture is well blended. Gradually stir in wine vinegar and 1/2 cup water. Cook, stirring the mixture constantly until it is slightly thickened. Gently stir in potatoes and crumbled bacon heat through, then transfer to warm bowl to serve.