6 med. potatoes, boiled with skins on (red best)
6 slices bacon, fried crisp
1/3 c. bacon fat
3/4 c. onion, chopped
2 tbsp. flour
2/3 c. water
2/3 c. sugar
2/3 c. vinegar
1 1/2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. dry mustard
3 eggs, hard boiled & chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
1 tbsp. mayonnaise

Boil potatoes in skins until tender, but not mushy or soft. Cool.

Fry or microwave bacon until crisp. Roll slices in paper towel. Lay aside for last garnishing plus part of them for baking step.

Saute onion in 1/3 cup bacon fat in skillet until yellow, but not brown. Mix in 2 tablespoons flour and then the equal amounts of water, sugar and vinegar. Add the salt, celery seed, a dash of pepper and 1/4 teaspoon dry mustard. Cook, stirring, until boiling. Boil 1 minute.

Slice potatoes medium thin into 1 1/2-quart casserole. Break up 4 slices of fried bacon reserved (saving rest for final garnishing). Bake potatoes blended with most of the bacon in 300 degree oven for about 45 minutes. Before serving, add chopped green pepper, celery, chopped eggs and 1 tablespoon mayonnaise. Return to oven briefly. Garnish with remaining bacon. Serves 6.