4 med. potatoes
8 slices bacon
1/4 c. sugar
2 tbsp. flour
1/3 c. water
1/3 c. vinegar
1 green pepper, chopped
1 onion, chopped
1/4 c. celery, chopped
1 tbsp. pimento, chopped

Cook potatoes in boiling water 30 minutes or until tender. Drain and cool slightly. Peel potatoes. Cut into 1/2 inch cubes. Cook bacon in a large skillet until crisp. Remove bacon, reserving 1/4 cup drippings in skillet. Crumble bacon, and set aside. Add sugar, flour, water, and vinegar to pan drippings, stirring well. Cook mixture over medium heat until slightly thickened.

Combine potatoes, bacon, green pepper, onion, celery, and pimento in a large bowl. Top with vinegar mixture and toss gently.