6 med. red potatoes
6 slices crisp bacon
1/4 c. onions, chopped fine
1 tsp. salt
1 tsp. pepper
1/2 tsp. celery seeds
1 tbsp. flour
1 tbsp. sugar
1/3 c. vinegar
3/4 c. water

Boil potatoes in skins and set aside to cool. Saute onion in bacon fat. Add flour and stir until thick. Add sugar, salt, pepper and celery seeds. Stir in water and vinegar. Bring to boil, then simmer one minute until sauce begins to thicken. Slice potatoes into sauce. Crumble bacon over the top. Serve hot.