• 6 potatoes
• 6 slices bacon
• 1/2 cup chopped onion
• 2 T. flour
• 2 T. sugar
• 1 1/2 teaspoons salt
• 1/2 c. celery, sliced thinly
• dash of pepper
• 1 cup water
• 1/2 cup cider vinegar
• 2 hard cooked eggs
  

Directions

Cook potatoes in boiling salted water for 25-30 minutes, or until
tender. Peel and slice potatoes. In large skillet, cook bacon till
crisp; drain and crumble, reserving 1/4 cup drippings. 

Cook onion in
reserved drippings till tender but not brown. Stir in flour, sugar,
salt, celery seed, and pepper. Add water and vinegar. 

Cook and stir
till thickened and bubbly. Cook and stir 1 - 2 minutes more. Stir in
bacon and potatoes. 

Cook 5 minutes or till heated through. Add
hard-cooked eggs and toss lightly. Refrigerate overnight. Reheat
just before serving. 

Makes 6-8 servings.