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1
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
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2
Add potatoes and return to boiling point.
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3
Reduce heat.
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4
Cover and cook for 20 to 25 minutes or until tender; drain well.
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5
Cook bacon in medium skillet until crisp.
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6
Remove bacon from skillet and drain on paper towels.
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7
Cook and stir onion in bacon drippings until tender.
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8
Stir in flour, sugar, salt, celery seed, and pepper.
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9
Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
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10
Stir in water and vinegar.
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11
Heat to boiling, stirring constantly.
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12
Boil and stir for 1 minute; remove from heat.
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13
Crumble bacon into hot mixture.
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14
Slice in the warm potatoes.
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15
Cook, stirring gently, to coat potatoes, until hot and bubbly.
