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Potato Salad

8 medium red or white potatoes
8 strips bacon
1/2 c chopped onion
2 tablespoons flour
2 tablespoons sugar
1 tsp celery seed
pepper to taste
2/3 c white vinegar
1/2 c water

Cook potatoes until tender and cube while still hot; place in a
deep casserole dish. Fry bacon and onion until golden brown. Strain
and reserve bacon fat. Add bacon and onion to potatoes. In frying
pan, heat bacon fat along with flour, sugar, pepper, vinegar and
water, stirring until thick (about a minute). Pour over potatoes
and blend carefully. Sprinkle celery seed over and stir in. Serve
warm.

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