Hot Bacon Potato Salad

• 6 slices bacon, fried crisp and crumbled
• 1/2 c. chopped onion
• 1 tsp. salt
• 1 Tbsp. sugar
• 1 Tbsp. flour
• 1 tsp. dry mustard
• 1/4 tsp. celery seed
• dash of pepper
• 1/4 c. vinegar
• 4 c. sliced cooked or diced potatoes
• 1/2 c. chopped celery
• 2 hard-cooked eggs, quartered
• 8 cherry tomatoes, halved (optional)
• 1 c. small spinach leaves (optional)

1. Fry bacon crisp; pour off all fat but 1/4 cup.
2. Add onion; cook until lightly browned, stirring occasionally.
3. Stir in salt, sugar, flour, mustard, celery seed and vinegar.
4. Cook, stirring constantly, until thickened.
5. Add potatoes and celery; mix lightly.
6. Heat gently.
7. Add eggs, tomatoes,
8. spinach leaves and crumbled bacon.
9. Let stand over low heat until warmed through. Serves 4 to 6.
10. Don't forget 1/4 cup vinegar.

bacon, onion, salt, sugar, flour, dry mustard, celery, pepper, vinegar, potatoes, celery, eggs, tomatoes, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686731 (may not work)