1Place 4 medium or 6 small potatoes (I like Yukon Golds or Red Skinned) in a large pot. Make sure to fill with enough water to cover potatoes, ring water to a boil over med-high heat. Cook until potatoes are fork tender, 25-30 minutes, drain well. Once cool enough to handle cut potatoes into cubes or slices. Whatever you prefer.
2While potatoes are boiling, fry six slices of bacon in large skillet over med-high heat. Once crispy lay on paper towels to drain, crumble when dry. Save bacon grease for sauce.
3Pour bacon grease into 9x9 baking dish. Mix in flour, sugar, salt, pepper & celery seed. Make sure there are no clumps in mixture. Heat in microwave for 1-2 minutes.
4Stir in water & vinegar mixture. Heat in microwave until boiling.
5Add potatoes & crumbled bacon to wet ingredients, mix thoroughly. Heat in microwave for another 2-4 minutes to thicken sauce up.