2 lb. potatoes
1 1/2 tsp. salt
1/2 c. celery, chopped
1/4 c. chopped onions
12 slices bacon, cut & cooked crisp
6 tbsp. bacon fat
4 tbsp. flour
1 tsp. dry mustard
1 c. vinegar
1 c. water
1/2 c. sugar
2 tsp. salt
1/2 tsp. pepper

1. Boil potatoes, peel and slice into 1/8 inch slices. Place in a 3 quart casserole and sprinkle with salt. Alternately add celery, onion and bacon.

2. Melt bacon fat. Add flour and dry mustard and stir until smooth. Add vinegar and water and stir constantly over heat until it thickens. Add salt and pepper to taste.

3. Pour sauce over potatoes and mix gently. Allow to stand at room temperature 3-4 hours. Bake at 350 degrees for 30 minutes. Serves 8.