1/2 lb. cooked bacon, diced
1/3 c. bacon drippings
1 Tbsp. flour
1 Tbsp. sugar
1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. ground pepper
1/2 c. chicken broth
1/2 c. white vinegar
6 c. sliced and cooked potatoes (about 3 lb.)

Cook bacon until crisp; drain. Heat drippings; blend in flour, sugar, salt, celery seed and pepper. Gradually blend in broth and vinegar. Cook, stirring constantly, until slightly thickened. Combine potatoes and bacon bits. Pour sauce over; toss gently and put in serving dish. Put in oven at 325° to reheat for 1/2 hour.