1 1/2 qt. casserole (single serving)
4 med. potatoes (approx. 1 1/4 lb.)

Cover and cook until tender. Peel either before or after cooking.

2 tbsp. diced pimento, optional
1/2 tsp. celery seed

Toss in among bite sized potato chunks.

1 lb. bacon

Chop and fry pouring off all but 2 tablespoons of drippings.

1/2 c. onion, chopped
1/2 c. green pepper, chopped

Add to skillet with bacon and cook until onion is transparent.

1/3 c. water
1/4 c. vinegar
1 tbsp. sugar
1 1/2 tsp. flour
1 tsp. salt
1/4 tsp. pepper

Mix by shaking in a pint screw-top jar.

Remove skillet from heat. Stir in mixture from jar. Return to heat. Cook rapidly, stirring constantly. Bring sauce to a boil about 3 to 5 minutes until thickened. Lightly mix sauce with potatoes.

Optional: Casserole with hot dogs; wrap dogs in bacon and sit on top.

Bake at 400 degrees for 15 to 20 minutes. Serve warm.