4 cups sliced, cooked Potatoes (1L)
2 tbsp Olive Oil (30mL)
1/2 cup Onion, chopped (125mL)
1/2 tsp Salt (2mL)
1 tsp Sugar 5mL)
1 tsp Dry Mustard (5mL)
1 tbsp Flour (15mL)
1/8 tsp Celery Seed (.5mL)
A pinch of freshly ground pepper
1/4 cup Vinegar (75mL)
1/2 cup Celery, diced (125mL)
8 Cherry Tomatoes, halved
1 cup Small Spinach Leaves (250mL)
2 Hard-boiled Eggs, chopped
1/4 cup salad bacon bits or crumbled homemade bacon pieces (optional) (75mL)


Saut onion with olive oil in frying pan or cast iron skillet if using the barbecue. Add seasonings - salt, sugar, dry mustard, flour, celery seed and ground pepper. Pour cups of water into vinegar, then into frying pan/skillet. Stir until thickened. Add potatoes, celery, tomatoes, spinach, crumbled bacon and eggs. Mix gently and heat.

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