6 med. potatoes
6 slices bacon
1/4 c. bacon drippings
1 1/2 tbsp. flour
1/3 c. cider vinegar
3/4 c. water
1 1/2 tsp. salt
Pepper to taste
2 sm. onions, chopped
1-2 tbsp. sugar, to taste
1/2 tsp. celery seed or 2 med. celery stalks

Wash potatoes and boil in skins until tender, don't over cook. Pour and slice. Meanwhile fry bacon and drain on towel. Pour off fat and return 1/4 cup to the skillet. Saute onion and celery (if used) in bacon fat. Stir in flour. Cook over medium heat, stirring for 2-3 minutes. Add seasoning. Remove from heat and add water and vinegar, stirring constantly. Return to heat and cook until thick. Lower heat.

Crumble bacon over potatoes and put them in skillet with dressing. Heat very slowly, tossing gently so that all potatoes will be coated without breaking them. Turn off heat and cover until ready to serve. If desired, bacon may be crumbled over top of completed salad.