1 pound sliced bacon
1-1/2 cup chopped onion
4 tablespoons flour
3 to 4 tablespoons sugar
3 teaspoons salt
1 teaspoon celery seed
2 teaspoons dry mustard (optional)
1-1/2 cup water
1/2 cup vinegar
Dash of pepper
Boil potatoes in jackets until tender. Peel and cube. Meanwhile fry bacon until crisp. Reserve 1/2 cup of bacon fat. Drain the bacon well and crumble, set aside. Heat bacon fat and sauté the onions until tender but not brown.
In bowl, mix flour, sugar and other seasonings. Stir in vinegar and water until smooth. Add to bacon fat and onions, then simmer stirring constantly until slightly thickened. Pour hot dressing over potatoes stir lightly to mix.
To serve arrange lettuce leaves in a large bowl and mound the hot salad in the center. Cut tomatoes in wedges and arrange around edges. Sprinkle some bacon bits over the top and garnish with celery leaves. Serve warm.