18 to 20 red potatoes
3 stalks celery
1/4 tsp. pepper
1/4 c. sugar
12 oz. bacon
1 lg. onion
1 1/4 tsp. salt
1 1/2 tsp. celery salt
1 tbsp. water
3/4 c. white vinegar

Cook potatoes. Slice in thin pieces about 1/2 to 3/4 inch around (this is the secret to this recipe). Put in large bowl. In large frying pan, fry diced bacon. Add chopped celery and onions; cook slightly. Add vinegar, water, sugar, and seasonings. Mix well, then add diced potatoes and warm thoroughly. I like to make this in the morning, refrigerate it, and then reheat before serving.