Ingredients:

• Dressing
• 1/4 cup cider vinegar
• 3 Tablespoons white sugar
• water to fill measuring cup to 1/2 cup
• salt & pepper
• 1 Tablespoon GF flour
• 3 pounds potatoes
• 2 stalks celery
• 1 small onion
• 2-3 hard cooked eggs, sliced
• 3-4 slices bacon, crumbled reserve grease

Directions:

• Boil potatoes in skins until done.  Peel and slice.
• In a glass measuring cup, measure vinegar, sugar, water.
• In a large skillet, cook bacon until crisp.  Remove bacon from skillet and reserve 2-3 tablespoons of bacon grease.  Stir in flour to thicken.  Then add liquid and cook until thickened.
• Add potatoes, celery, and onion to sauce and stir until warm.  Top with sliced eggs and bacon before serving.
• Serve warm, but also great cold.  Double or triple sauce if need a big batch.