1 ½lb red potatoes
5 slices of bacon
1 medium onion, chopped
1 tbsp flour
1 tbsp sugar
1 tsp salt
¼ tsp celery seed
dash of pepper
½ cup water
¼ cup white vinegar
In a medium size pot bring lightly salted water to a boiling and add the potatoes. Reduce the heat, cover and cook until tender. About 20 minutes.
Drain the potatoes and cool.
Fry the bacon until crisp; drain on a paper towel.
Cook the onion in the bacon fat until tender. Stir in the flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly until the mixture is bubbly. Remove from the heat.
Stir in the water and vinegar. Return to heat and bring to a boil, stirring constantly. Cook for 1 minute. Remove from the heat.
Crumble the bacon into the hot mixture.
Slice the warm potatoes and add to the mixture. Return to the heat. Stirring gently to coat the potatoes, heat until hot and bubbly.
Serve