4 medium potatoes, cooked, peeled warm
4 slices bacon
2 tbsp sugar
1 tsp salt
1/4 tsp celery seed
1/2 cup water
6 green onions, sliced
1 tbsp flour
1 cube beef bouillon
1/4 tsp allspice
1/4 cup vinegar
dash pepper
Fry bacon until crisp; drain on paper towel & crumble. Reserve 3 tablespoons of the drippings. Cook onion in drippings until tender. Stir in sugar, flour, salt, bouillon, celery seed, allspice and pepper. Add water and vinegar. Cook, stirring constantly until sauce is thickened. Slice warm potatoes and add to sauce mixture with crumbled bacon. Stir gently while heating or eat cold.