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.