***SALAD***
               3 slices bacon diced
               1 med onion chopped
               9 red potatoes boiled and sliced with skins on (1/2 inch thick)
               2 Tbsp dill pickle chopped

               ***DRESSING***
               3/4 cup water
               2 Tbsp cayenne pepper
               1/3 cup cider vinegar
               2 Tbsp sugar
               1/2 tsp salt
               1/2 tsp celery seeds
               1/4 tsp dry mustard
               1/4 tsp black pepper

               In heavy skillet, cook bacon and onion until crisp.  Drain off all fat
               from skillet, then add all dressing ingredients and boil 1 minute,
               stirring constantly.  In a large bowl, gently stir together the
               cooked potatoes, chopped pickle, bacon, onion, dressing.  Serve
               immeadiately while still very warm.