Hot Bacon Potato Salad - cooking recipe

Ingredients

6 slices bacon, fried crisp and crumbled
1/2 c. chopped onion
1 tsp. salt
1 Tbsp. sugar
1 Tbsp. flour
1 tsp. dry mustard
1/4 tsp. celery seed
dash of pepper
1/4 c. vinegar
4 c. sliced cooked or diced potatoes
1/2 c. chopped celery
2 hard-cooked eggs, quartered
8 cherry tomatoes, halved (optional)
1 c. small spinach leaves (optional)

Preparation

Fry bacon crisp; pour off all fat but 1/4 cup.
Add onion; cook until lightly browned, stirring occasionally.
Stir in salt, sugar, flour, mustard, celery seed and vinegar.
Cook, stirring constantly, until thickened.
Add potatoes and celery; mix lightly.
Heat gently.
Add eggs, tomatoes,
spinach leaves and crumbled bacon.
Let stand over low heat until warmed through. Serves 4 to 6.
Don't forget 1/4 cup vinegar.