Categories: Salads, German, Vegetables 
      Yield: 8 servings 
  
      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.