This recipe is from Fresh Maine Salads: Innovative Recipes from Appetizers to Desserts. Author Cynthia Simonds says, "My mom used to make this warm and tangy salad, always delicious with grilled bratwurst or any kind of barbecue. Both sweet and salty, it holds its own alongside other flavorful foods, with plenty of delicious potato to soak up the wonderful dressing."

Salad:
6 large Maine potatoes
1 large Vidalia onion

Dressing:
1 lb bacon, diced
3/4 c yellow onion, finely chopped
3 T flour
1/2 c white vinegar
3/4 c water
1 T celery seeds
3 T sugar
1-1/2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and Vidalia onion, peeling the potatoes if you like. Cut the potatoes and onion into quarters.

In a large saucepan, boil the potatoes and onion until the potatoes are fork-tender, but not mushy — about 15 minutes. Drain the water (reserving it if you are making bread). When the potatoes and onion are cool enough to handle, chop them into bite-size pieces.

In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon and drain on paper towel; crumble and set aside.

Add the 3/4 c yellow onion to bacon fat in pan and cook 5 to 8 minutes, till onion is soft. With a slotted spoon, remove onion and set aside with the bacon.

Whisk flour into bacon fat. Add the vinegar, water, celery seeds, sugar, salt, and pepper. Heat to a boil; then, set pan on medium heat and cook till thickened.

Add potatoes, cooked Vidalia onion, bacon, and sauteed yellow onion. Gently stir to coat the potatoes.
Serve while warm. Serves 6 to 8