Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 30 minutes.

Drain, cool, and slice thin.

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain, crumble, and set aside, reserving the bacon grease drippings.

Sauté onions in the bacon drippings until they are golden brown.

In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper.

Add this mixture to the sauteed onions in the frying pan and cook and stir until bubbly, then remove from heat.

Stir in the water and the vinegar, then return to the stove and bring to a boil, stirring constantly.

Boil and stir for about one minute.

Taste and adjust sweetness/zippiness with sugar/vinegar.

Carefully and gently add the crumbled bacon and the potato slices to the mixture, stirring gently until the mixture is spread all over the potato slices.

Blend all ingredients and heat before serving, or microwave when ready to serve.

Can also serve cold.