Potatoes should be firm, cooked, peeled, diced and still hot. Fry
bacon in a large skillet until crisp. Remove the bacon, drain on
paper towels, then crumble; reserving the bacon fat. Dissolve cornstarch
in water. Saute onion and celery in the reserved bacon fat over
medium heat for about 5 minutes, or until onions are translucent.
Add salt, sugar, pepper and dissolved cornstarch to the skillet.
Next, add vinegar and bring to a boil over medium heat for 3 minutes.
Add the hot potatoes and crumbled bacon, stirring gently. Serve
hot, garnished with the sliced stuffed olives.