4 medium round red or white potatoes (1 and 1/3 pound) 3 slices bacon, cut into 1-inch pieces 1 medium onion, chopped (1/2 cup) 1 tablespoon Gold Medal all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 teaspoon celery seed dash of pepper 1/2 cup water 1/4 cup white or cider vinegar

Place potatoes in 3-quart saucepan; add enough water just to cover potatoes
Cover; heat to boiling
Reduce heat to low
Cook covered 30 to 35 minutes or until potatoes are tender; drain
Let stand until cool enough to handle
Cut potatoes into 1/4 inch slices
In 10 inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp
Remove bacon from skillet with slotted spoon; drain on paper towels
Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender
Stir flour, sugar, salt, celery seed and pepper
Cook over low heat, stirring occasionally, until mixture is bubbly; remove from heat
Stir water and vinegar into onion mixture
Heat to boiling, stirring occasionally
Boil and stir 1 minute; remove from heat
Stir in potatoes and bacon
Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly
Serve warm

Slow Cooker Directions
Increase flour to 2 tablespoons
Decrease water to 1/3 cup
Cut potatoes into 1/4 inch slices
Cook and drain bacon; refrigerate
In 3 and 1/2- to 4 and 1/2-quart slow cooker, mix all ingredients except bacon
Cover; cook on Low heat setting 8 to 10 hours or until potatoes are tender
Stir in bacon