Ingredients
5 pounds potatoes, cut into halves
1 pound bacon
1 mediun onion, chopped
4 Tbsp flour
5 Tbsp sugar
2 teas salt
1/2 teas celery seed
Dash of pepper
2 1/4 cup water
1 cup vinegar
Preparation
Peel potatoes and put in 5 quart pot. Cover with water. Heat to boiling; reduce heat. Cover and cook until tender, 25-30 minutes. Drain and cool. Fry bacon in skillet until crisp; drain bacon on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat; stirring constantly, until mixture is bubbly; remove from heat. stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir for 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly.
