Cut each pound of bacon
into thirds and fry it in a deep, heavy pan. Bacon should be evenly done and darker
than you normally would fry it. It will lighten up when mixed with the salad.
Reserve 1/4 C of clear fat toward the end of frying. Drain bacon on paper towels
and set aside.
Coarsely chop onions and
add with olive oil to a hot skillet on medium low heat. Chop the celery and add
it to the onions before they've softened. Chop the scallions and add to the onions
just as the onions are getting soft. Take it off the heat and add the celery seed.
In a large kettle of boiling
water add the peeled potatoes. They are done when there's no resistance when you
test them in the center with a sharp knife, but are not soft. Drain in a colander
with cold water. Slice each in 1/8" slices.
In another medium pot,
add the water, vinegar and sugar and boil. In a coffee cup, mix the cornstarch
and a few tablespoons of water thoroughly; there should be no lumps. Add this
to the pot and stir until it gets thick.
In a large mixing bow,
add the onion/scallion/celery mixture, 1/4 cup bacon grease and the vinegar/sugar
mixtures. Mix, and begin layering the potatoes on top and sprinkle salt and pepper
on each layer until all the potatoes are used. Mix all the ingredients together,
adding in the bacon, with a rubber spatula so the potatoes don't break.
Serve warm or chilled.
