6 oz. bacon, fried, crumbled and set aside (reserve drippings)
3/4 c. onion, finely chopped
3/4 c. celery, finely chopped
2 c. water
1/2 c. sugar
1 1/2 tsp. salt
2 1/2 tsp. flour
Dash pepper
1/2 tsp. dry mustard
1/2 c. cider vinegar
1 to 1 1/2 lbs. potatoes, boiled in jackets

Fry bacon and set aside. Saute in bacon drippings the onion and celery. Add water while vegetables are still crisp and bring to boil. Combine sugar, salt, flour, pepper and dry mustard. Stir in dry ingredients into boiling mixture to thicken. Remove from heat and add vinegar. Boil potatoes in jackets remove jackets and slice when done. Add crumbled bacon and celery and onion mixture and fold into sliced potatoes. May be garnished with sliced hard cooked egg.