6    Slices bacon
2 tb Cornstarch
1/4 c  Water
1 c  Chopped onion
3/4 c  Diced celery
2 ts Salt
1 ts Granulated sugar
1/8 ts Freshly ground black pepper
1/2 c  Cider vinegar
6 c  Red-skinned potatoes, cooked

Fry the bacon in a large, heavy skillet until crisp. Remove the bacon,
drain on paper towels, then crumble; reserve the bacon fat. Dissolve the
cornstarch in the water. Saute the onion and celery in the reserved bacon
fat over medium heat for about 5 minutes, until the onions are translucent.
Add the salt, sugar, pepper, and dissolved cornstarch to the skillet. Next
adfd the vinegar and bring to a boil over medium heat for three minutes.
Add the hot potatoes and crumbled bacon, stirring gently. Serve hot.