Directions

• Place the potatoes in a Dutch oven and cover with water. Bring to a
• boil. Reduce heat; cover and simmer for 15-20 minutes or until
• tender.
• Meanwhile, in a large skillet, cook bacon over medium heat until
• crisp. Using a slotted spoon, remove to paper towels. In the
• drippings, saute the onion, celery and green pepper until tender.
• Stir in the flour, sugar, salt and pepper until blended. Combine
• water and vinegar; stir into vegetable mixture. Bring to a boil;
• cook and stir for 2 minutes or until thickened.
• Drain potatoes and place in a large serving bowl. Pour dressing over