6 med. potatoes (2 lbs.) cooked, sliced
6 slices bacon
1/2 c. 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 cooked eggs, sliced

Cook bacon until crisp; drain and crumble, reserving 1/4 cup dripping. Cook onion in reserved drippings until tender, but not brown. Stir in flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in bacon and potatoes. Cook about 5 minutes or until heated through, tossing lightly. Add eggs; toss lightly, just enough to mix.