1/2 lb bacon, fried crisp (reserve bacon drippings)
1 cup chopped onion
1 1/2 cups chopped celery
Sauce:
2 cups water
1/4 cup bacon drippings
1 1/2 tsp. celery seed
1/2 cup sugar
1 1/4 cups cider vinegar
1 3/4 tsp salt
1 tsp pepper
2 tbsp cornstarch
Boil potatoes in the skins. When fork tender, remove from water and let cool. Once cooled, remove skins from potatoes, halve them and then slice the halves. Set aside.
Fry bacon and reserve drippings and set aside. Chop onion and celery. Set aside.
In skillet, add 1/4 cup bacon drippings and slowly add sugar, celery seed, salt, pepper, water and vinegar. Stir and add cornstarch to thicken. Simmer for about 15 minutes, stirring occasionally. In a large serving bowl, mix potatoes, celery, onions and crumbled bacon. Pour sauce over these ingredients, mix and serve hot or at room temperature. Serves 16-20.
