8 medium potatoes
1 medium onion, diced
2 cloves garlic, minced
6 to 8 slices bacon, fried crisp
3 tablespoons flour
1/2 cup cider vinegar
1/2 cup sugar
1 cup water
1/2 tsp. celery seed

Peel and dice and boil potatoes until fork tender. Sauté bacon and drain on paper towels.

In the same pan, sauté onions and garlic until translucent. Stir in flour, sugar and celery seed.

Stir until smooth. Add water and vinegar. Simmer until thickened. Add potatoes. Crumble bacon and stir in.

Cover and simmer for 30 minutes on very low heat, stirring occasionally. Serve warm.

Refrigerate leftovers and serve the next day straight from the fridge. Even better the next day!