8 c. potatoes, cubed
Salt
Pepper
1 c. celery, diced
1/2 lb. lean bacon
1/2 c. onion, diced or green onion, chopped
1/2 c. bell peppers, chopped
3 tbsp. pimento, chopped (optional)
Mustard seed (optional)

DRESSING:

1 c. sugar
1/2 c. oil
1/2 c. white vinegar
1 tsp. salt

Cook potatoes in jackets, 40 to 45 minutes or until tender. Remove skins and cube. Add salt and pepper to taste. Fry bacon until crisp; dice. Add diced bacon and other ingredients. In blender, combine sugar, vinegar, oil and salt. Mix well. Add to potatoes and toss gently.

NOTE: This salad is an excellent hot-weather dish because it contains no eggs or mayonnaise.