Hot Potato Salad

This salad feels just right on a cool, crisp fall day. We like it with baked ham and, perhaps, red peppers with onions and corn.



1/4 pound bacon (5-6 slices)
1/2 cup chopped onion

Cook bacon until crisp; drain and crumble, reserving 2 Tbsp fat.
Cook onion in the reserved fat until soft.
2 Tbsp flour
2 Tbsp sugar
1 tsp salt
1 tsp celery seed
1/2 cup vinegar
1 cup water
Blend the flour, sugar, salt, celery seed and a dash of pepper into the onions. Cook gently for a minute or two, then add the vinegar and water. Cook and stir until thickened and bubbly.
6 cups sliced cooked potatoes
2 hard-boiled eggs, sliced (optional)
chopped parsley
chopped pimento
Add the crumbled bacon, potatoes and eggs. Heat thoroughly, tossing lightly. Garnish with parsley and pimiento.
Serves 8-10 from The Better Homes & Gardens New Cook Book, Meredith Corporation, 1968