10 slices bacon, diced
1 c. thinly sliced celery
3/4 c. chopped onion
5 c. sliced cooked potatoes
3/4 c. water
1/3 c. vinegar
3 tbsp. sugar
2 tsp. salt
3/4 tsp. dry mustard
1/2 tsp. celery seed
1-2 tbsp. chopped parsley
2 tbsp. flour
Pepper to taste

Fry bacon and drain. Save 1/2 cup bacon drippings. Saute celery and onions in the drippings. Add potatoes and mix carefully. In a small bowl combine water, vinegar, sugar, flour, salt, mustard, celery seed and pepper making sure there are no lumps. Pour over the potatoes and cook until slightly thickened. Add bacon and stir in. Sprinkle with parsley. Yield 4-6 servings.