3 lbs. red skinned new potatoes
1 lb. bacon
1 c. sliced Texas sweet onions
1 c. green bell pepper, chopped
1 tsp. celery seed
1/2 c. vinegar
1 c. apple juice
2 1/2 tbsp. cornstarch
2 1/2 tbsp. sugar

Boil potatoes with skins on. Cool slightly and cube into 1 inch pieces, leaving skins on. Fry bacon very crisp and crumble over potatoes in salad bowl. Add peppers and onions. In a small saucepan, combine sugar and cornstarch. Slowly add apple juice and vinegar, stirring over medium heat. Also stir in celery seed, cooking until mixture thickens. Pour dressing over salad, mixing to coat vegetables. May be served hot or cold.