Ingredients:

6 Cups cubed peeled red potato.
6 Slices of bacon.
1 Medium-sized sweet onion.
2 Tbsp flower.
1 1/2 Tbsp sugar.
1 1/2 Tsp salt & coarse ground pepper.
1/2 Tsp celery seeds.
3/4 Cup water.
1/2 Cup apple cider or white-wine vinegar.
Chopped chives for garnish.

Directions:

Place potatoes in a large sauce pan; cover with water & bring to a boil. Reduce heat, simmer 20 minutes or until tender. Drain well.

While the potatoes cook, fry the bacon. Crumble and add to the potatoes.

Cut the onion length-wise, trim the top and bottom, peel and fry in the bacon grease until golden brown.

Add the other dry ingredients. Combine the water and cider/vinegar and add slowly to the pan.

Stir thte mixture slowly until it begins to boil. Boil for 3 minutes, then pour over the potatoes and mix gently.

Add garnish and serve warm.

Notes:

Yield: Six servings (1 cup each).

I didn't have celery seed, so I added 1 teaspoon sesame seeds to the cooking onions.

I used rice wine vinegar.

Because I had it, I used pastry flour (Cf. the Pizza Dough recipe). I think it made the mixture thicker than otherwise, but it didn't harm it.

The result was pronounced good enough to repeat, and it is easy to cook.

[From Texam Monthly, Volume 42, Issue 6 (2014), p. 130.]