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