3 pounds small Yukon Gold potatoes, unpeeled (about 10)
2 celery ribs, chopped
1 small onion, chopped
1 cup water
1/2 cup white vinegar
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; simmer, uncovered, just until tender, 12-15 minutes. Add the celery and onion; continue cooking until vegetables are tender, about 5 minutes longer. Drain; set aside.
Meanwhile, in a small saucepan, whisk together the next 6 ingredients. Bring to a boil; cook until thickened, about 2 minutes.
When cool enough to handle, slice the potatoes; return to saucepan with celery and onions. Add vinegar mixture, tossing to combine. Add bacon. Simmer mixture 10-12 minutes or until heated through. Serve potato salad warm.