8 unpeeled, small red potatoes
4 slices bacon
2 tbsp vegetable oil
1/2 cup chopped green onions
2 tsp sugar
2 tsp all purpose flour
1 tsp dijon mustard
1/2 tsp salt Dash of pepper
1/4 cup white vinegar
1/2 cup water
1/2 cup chopped celery
Cook potatoes in water to cover for 15 minutes or until tender. Drain and quarter.
Cook bacon in large skillet until crisp. Remove bacon, reserving 1/4 cup drippings in skillet.
Add oil to drippings in skillet and saute onions until tender. Add sugar, flour, mustard, salt and pepper......cook over medium heat, stirring until smooth.
Gradually add vinegar and water, stirring constantly, until mixture is bubbly.
Add potatoes and celery. Stir gently until thoroughly heated.
Transfer to serving bowl.
Sprinkle with crumbled bacon before serving.