4 lbs. sm. red potatoes
Med. size onion
2 or 3 stalks celery
1/2 lb. bacon
1 1/2 c. sugar
1 c. vinegar
3 c. water
Salt and pepper to taste
1/4 c. cornstarch
Parsley
Paprika

Cook potatoes until almost done - cool. Peel and dice. Cut medium onion fine and sprinkle small amount of sugar over - set aside. Fry 1/2 pound bacon (diced) until crisp - drain - saving grease - pour over cooled potatoes.

In saucepan, combine 1 1/2 cups sugar, 1 cup vinegar, 3 cups water, salt and pepper. Heat to boiling - add 1/4 cup cornstarch, dissolved in 1/4 cup water - cook approximately 5 minutes, stirring until clear. Add onions, celery and bacon to spuds - toss - add hot sauce - garnish with paprika and parsely flakes. You can bake at 250 degrees or put in crock pot to keep warm.