Hill Country Potato Salad

6 medium red potatoes, unpeeled
1 teaspoon salt
1/2 cup diced raw bacon
1/2 cup diced onion
1 1/2 teaspoons cornstarch or flour
4 teaspoons granulated sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cider vinegar
1/2 cup water
1/4 cup minced onion
2 tablespoons snipped parsley
1 teaspoon celery seeds
1/2 cup sliced radishes (optional)
Celery leaves

Cook potatoes in their jackets in boiling water with 1 teaspoon salt in covered saucepan until fork tender, about 35 minutes.

Peel and dice or partially mash potatoes. In small skillet, fry bacon until crisp. Add diced onion and saut� until tender but not brown.

In bowl, mix cornstarch or flour, sugar, 1 teaspoon salt and the pepper. Stir in vinegar and water until smooth. Add to bacon; simmer, stirring until thickened. Pour hot dressing over potatoes and add 1/4 cup minced onion, parsley, celery seeds and radishes.

Serve lightly tossed and garnished with celery leaves.