BAKED GERMAN POTATO SALAD

8 strips bacon, cubed
1 cup chopped celery
1 cup chopped onion
3 tablespoons flour
1 1/3 cups cider vinegar
2/3 cup sugar
1 tsp. salt
1/4 teaspoon pepper
8 cups cubed COOKED potatoes (about 8
medium)
1 cup sliced radishes (optional)

Fry bacon in 10-inch skillet until
crisp. Remove and drain on paper towels.
Drain off fat and measure. Return 1/4
cup bacon fat to skillet. Add celery and onion; cook 1 minute. Blend in flour until flour is absorbed by the fat. Then stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt and pepper. Pour mixture over potatoes and bacon in greased 3-quart casserole.
Mix lightly. Cover.

Bake in 350 F. oven 30 minutes. Remove
from oven. Stir in radishes, if desired.
Serve at once. Makes 10 to 12 servings.

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Olga