6 med. potatoes (2 lb.)
6 slices bacon
1/2 c. chopped onion
2 tbsp. all-purpose flour
2 tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seed
Dash pepper
1 c. water
1/2 c. vinegar
2 hard cooked eggs, sliced

In covered saucepan cook potatoes in boiling salted water for 25-30 minutes or until tender; drain. Peel and slice potatoes. In large skillet cook bacon until crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in the reserved drippings until tender but not brown.

Blend in flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened. Stir in bacon and potatoes. Cook about 5 minutes or until heated through, tossing lightly. Add hard cooked eggs; toss lightly just to mix vegetables. Makes 5-6 servings.