| Potatoes | 2 lbs |
| Celery | 3/4 C |
| Onion | 3/4 C |
| Bacon | 4 strips |
| Sugar | 1/4 C |
| Vinegar | 6 Tbsp |
| Water | 2 Tbsp |
| Celery seed | 1 tsp |
| Egg | 1 |
Boil potatoes and cut into 1/2 inch slices.
Chop celery and onion.
Cook bacon until crisp. Remove bacon and add sugar, vinegar, water, and celery seed. Bring to a boil and simmer 5 minutes.
Stir 2 tablespoons of the mixture into the well-beaten egg, and then stir back into the skillet.
Mix well and remove from heat.
Combine potatoes, celery, and onion in a bowl. Pour mixture over and mix well.
Place in a casserole and crumble bacon over the top.
Bake at 350° F for 30 minutes.
If you add 8-12 ounces of canned tuna or left-over chicken, you have a hearty dinner.
