8 med. potatoes
12 strips bacon, cooked and chopped (reserve drippings)
1 med. sweet Spanish or red onion, chopped

DRESSING:

1/3 c. apple cider vinegar
1/2 c. bacon drippings
2/3 c. sugar
1-2 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper

Cook potatoes in their skins until tender. Peel and chunk while hot. In a small saucepan, bring vinegar, drippings and sugar to a boiling point, so that sugar is dissolved. Add the spices, cook on low for 5 minutes, then pour over the hot potatoes and mix in the onions and bacon. Serve warm.