6-8 c. sliced potatoes, cooked (16-18 sm. new potatoes)
8 slices bacon
1 c. chopped onion
1 c. chopped celery
2 tsp. salt
3 tbsp. sugar
2 tbsp. flour
2 tsp. dry mustard
1/2 tsp. celery seed
Dash pepper
1 1/2 c. water
1/2 c. cider vinegar

In a large skillet or electric fry pan, fry bacon until crisp. Remove bacon leaving 1/2 cup of bacon fat in skillet. Add onion and celery; cook until lightly browned. Stir in next 6 ingredients. Add water and vinegar, stirring until thickened. Add potatoes and crumbled bacon, reserving some for garnish. Mix lightly and serve warm.

NOTE: Great covered dish to bring to parties. I make it the day before and refrigerate in a large casserole and heat in microwave. Serves a crowd.