5 pounds potatoes
1 pound bacon
celery seed (see quantities in "Preparation."
No nutrition information available
Cut up 1 pound of bacon and fry until crispy, but not too crunchy. Take the bacon out of the pan and place on a plate with paper towels to absorb the grease from the bacon.
Cut up 2 onions and cook in the bacon grease leftover from cooking the bacon. Cook the onions until they are soft and clear, not at all crunchy.
Add 4 tablespoons flour, 2½ tablespoons sugar, 3 teaspoons salt, 1 teaspoon celery seeds and 1 teaspoon pepper to the onion/grease and cook it for a minute or so, stirring constantly to avoid lumps. When it starts to thicken a bit, add one and a half cups water and pour in slowly while mixing. Add 10 tablespoons vinegar (wine vinegar or any vinegar) and keep mixing. Heat to boiling and boil for 1 minute.
Meanwhile, boil, (peel) and slice the potatoes. Put them into a casserole dish. While you are putting the potatoes in, layer in the bacon, also.
Finally, pour the sauce over the potatoes and bacon. Cover and keep warm until ready to serve.
If you put this into the fridge overnight, then allow about 45 minutes to warm them up in the oven at 300 degrees.
Serve with a salt shaker nearby for people who love their potatoes even more salty.