INGREDIENTS
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12 medium size unpeeled red potatoes, boiled until fork tender (but not too soft-about 20 minutes)
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10 slices bacon, fried until crispy-reserve 4 Tablespoons of the bacon drippings
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1 cup onion, chopped fine
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1/4 cup flour
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1/4 cup sugar
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2 teaspoons salt
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1 teaspoon celery seed
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fresh ground pepper
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3/4 cup water
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1/3 cup vinegar