6 med. potatoes
4 hard cooked eggs, sliced
6 slices bacon
3/4 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
1/2 tsp. celery seeds
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3/4 c. water
1/3 c. vinegar

Boil potatoes in jackets until tender; drain, dry potatoes by shaking in pan over low heat. Peel and cut potatoes into 1/4 inch slices. Alternate layers of potatoes and eggs in 2 quart casserole. Fry bacon slowly; drain and crumble. Saute onion in bacon drippings. Cook on low heat, stirring until smooth and bubbly. Remove from heat; stir in water and vinegar. Return to heat and bring to a boil, stirring constantly. Boil one minute. Stir in bacon; pour sauce over potatoes; cover and bake in 350 degree oven for 30 to 35 minutes. 8 to 10 servings.