Total Calories: 58
Boil potatoes in salted water, about 20 minutes. Drain well, and slice potatoes ¼” thick.
While potatoes are boiling, cook bacon until crisp. Drain and crumble, reserving ¼ c. bacon fat.
Sauté onion in reserved bacon fat until tender. Stir in flour, 2 tsp. salt, sugar, celery seed, and pepper to taste. Cook 2 minutes, add water and vinegar; mix well. Cook over medium heat, stirring often, until liquid is bubbly, and is thickened to coat the spoon. If the sauce is to thick, thin with water or vinegar.
Stir in potatoes and bacon, heating through, tossing gently to mix. Place in a serving bowl and let salad rest 1 hour before serving.
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