Boil potatoes until tender.

Let potatoes cool slightly.

Peel and slice the cooled potatoes.

Dice the bacon.

Sauté the diced bacon in a pan until nearly cooked.

Reduce heat and sauté sliced onions until translucent in the same pan with bacon.

Add apple cider vinegar, sugar, mustard, mustard seed, Tabasco sauce, and celery seed to the pan.

Whisk flour into the chicken stock until smooth.

Add the flour and stock mixture to the pan.

Bring the mixture to a boil, stirring constantly.

Taste the mixture and adjust the sugar and/or vinegar as needed for desired balance.

Gently fold in the sliced potatoes into the warm dressing.

Serve warm.