5 lb. unpeeled potatoes
1 tbsp. salt

Hot Dressing:

pinch of black pepper
1/3 c. cornstarch
1 c. cider vinegar
2 c. water (scant)
1 tsp. salt
1/4 tsp. celery seed
1 c. sliced onion
1 c. sugar

Cook potatoes in saltwater. Skin while hot. Slice thin when ice cold. Dice bacon. Fry in large skillet until crisp and foamy. Remove from fire and stir cornstarch into the bacon and grease. To skillet mixture, add vinegar, water, sugar, pepper and celery seed. Cook until thickened. Add sliced onion and simmer for 5 minutes. Pour over potatoes.

Serves 25.