6 med. potatoes (about 2 lbs.)
6 slices bacon
1/2 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seed
Dash pepper
1 c. water
1/2 c. vinegar
2 hard boiled eggs, sliced

Cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; peel and slice potatoes.

In a large skillet cook bacon until crisp; drain and crumble - reserve 1/4 cup of drippings. Cook onion in the reserved drippings until tender but not brown. Stir in the flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and potatoes. Cook for 5 minutes until heated. Toss lightly and add hard boiled eggs. Toss again.