Cook potatoes until tender, then cool slightly.

Remove skins from potatoes and slice them.

Cut bacon into small pieces.

Sauté bacon in a pan until crisp.

Remove bacon from the pan and set aside with the potatoes.

Leave the bacon fat in the pan.

Add flour to the bacon fat and stir to combine.

Add sugar and vinegar to the pan.

Cook until the mixture slightly thickens.

Add minced onion, green pepper, and celery to the potatoes.

Pour the hot vinegar mixture over the potatoes.

Mix well to combine.

Add salt and pepper to taste.

The salad can be kept warm in a low oven.

Garnish with sliced hard-cooked eggs before serving.