Skillet Potato Salad

• 8 to 10 thin slices bacon
• 1/4 c. bacon drippings
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 3 Tbsp. sugar
• 3 Tbsp. flour
• 1 1/2 tsp. salt
• 1/2 tsp. celery seed
• 1/4 tsp. pepper
• 1/2 c. water
• 1/3 c. vinegar
• 4 to 5 c. cubed cooked potatoes

1. Broil or fry bacon until crisp; drain on paper towels and crumble.
2. Reserve 1/4 cup drippings.
3. Add celery to reserved bacon drippings in skillet; cook and stir until tender-crisp.
4. Add onion and cook 1 or 2 minutes longer.
5. Combine sugar, flour, salt, celery seed and pepper; stir into celery-onion mixture.
6. Add water and vinegar, stirring until smooth.
7. Bring to a bubbling boil; add potatoes and bacon.
8. Mix thoroughly.
9. Serve as soon as heated through.
10. Makes six servings.
11. Can also be made with hot dog slices instead of bacon or leave meat out all together and serve on top of raw spinach!

bacon, bacon drippings, celery, onion, sugar, flour, salt, celery, pepper, water, vinegar, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452779 (may not work)