German Potato Salad

16 new potatoes (about 1 ½ pounds)

6 slices bacon

½ cup choppec celery

1 T. flour

1 T. sugar

2 tsp. Dijon mustard

½ tsp. salt

½ tsp. celery seeds

dash of pepper

1/3 cup water

¼ cup white vinegar

½ cup chopped green onions

1 (2 oz.) jar sliced pimiento, drained

Cook potatoes in boiling salted water to cover 15 to 20 minutes or until potatoes are tender. Drain; let cool completely. Quarter potatoes; set aside. Cook bacon in a large skillet until crisp. Remove bacon, reserving 3 T. drippings in skillet. Discard remaining drippings. Crumble bacon, and set aside.

Cook celery in bacon drippings over medium-high heat, stirring constantly, until tender. Add flour and next 5 ingredients, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add water and vinegar; cook over medium heat, stirring constantly, until mixture is slightly thickened. Stir in pototao, green onions, and pimiento. Cook just until thoroughly heated, stirring gently to coat. Transfer to seriving bowl. Sprinkle with bacon, and garnish if desired. Yield: 6 to 8 servings. (Salad is served warm)