4 large, unpeeled red-skinned potatoes
12 stripes bacon, save drippings
½ to 1 cup chopped onion
1 cup chopped celery
4 tbs. flour
1 cup packed light brown sugar
1 tsp. salt
½  tsp. pepper
2/3 cup cider vinegar
2/3 cups water
2 cans (14 oz.) sauerkraut, drained
1 tsp. mustard
Small jar pimento

1. Cut potatoes in half; boil until cooked when tested with a fork.
2. When cool cut them into large bite size pieces.
3. Cook bacon in skillet remove with slotted spoon and drain on a paper towel. Save drippings.
4. Cook remaining ingredients except the last three, until mixture boils and thickens, add sauerkraut and mustard mix well then pour over potatoes.
5. Return almost the entire cut up bacon and the jar of pimento, mix gently until evenly coated.
6. Add remaining bacon on top and serve hot.

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