Peel potatoes.

In a sauce pan, heat to boiling enough salted water (1/2 teaspoon salt for each cup of water) to cover the potatoes.

Add the potatoes to the boiling water, cover and cook for 30 to 35 minutes or until tender.

Drain and set aside.

In a large skillet, fry bacon until it is crisp, remove and drain.

Cook onions in the bacon drippings until golden brown.

Blend in flour, sugar, celery seed, salt and pepper.

Cook over low heat stirring constantly until the mixture is bubbly.

Remove from heat.

Stir in the water and vinegar.

Heat to boiling, stirring constantly.

Boil the mixture for one minute. Crumble the bacon.

Thinly slice the potatoes.

Carefully stir bacon and potatoes into the hot mixture.

Heat through, stirring lightly to coat the potatoes.

This potato salad is great when served with bratwurst that has been browned in a heavy skillet with shortning. A warm loaf of dark bread and an icy cold beer completes this meal perfectly.

Serves 5 to 6

From Chef Lloyd's Kitchen