6 medium potatoes
4 strips bacon, minced
1/4 c. chopped onion
1/4 c. chopped celery
1 chopped dill pickle
1/4 c. water
1/2 c. vinegar
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. paprika
1/4 tsp. dry mustard

Cook potatoes in their jackets in a covered saucepan till tender. Peel and slice while hot. Heat bacon in a skillet. Add onion, celery and pickle; sauté till brown. Heat to boiling: water, vinegar, sugar, salt, paprika and dry mustard. Add to veggies in skillet. Stir well. Add to potatoes; stir gently and serve.

Leftovers are good served cold.

Makes 6 servings.

Submitted by: Karen LaValley