5 c. cubed, cooked potatoes
3/4 c. diced Canadian bacon
1 c. diced onion
1 c. diced celery
1 c. diced green pepper
1 c. diced red pepper (diced pimiento may be substituted)
3 tbsp. flour
1 1/3 c. water
2/3 c. brown sugar
2/3 c. cider vinegar
3 tsp. salt
1/3 tsp. freshly ground pepper
1/2 c. Dijon mustard
1 tsp. celery seed
1/2 c. chopped parsley
1/4 c. butter

Cook potatoes in boiling water with skins on. Cool and prepare potatoes by peeling and cutting into cubes. Cook Canadian bacon in a large skillet, add butter and melt, add celery, onion, green and red pepper and cook for 2 minutes. Blend flour and water in a cup and add this to the vegetables and continue to cook. Add bacon, sugar, cider vinegar, salt, freshly ground pepper, Dijon mustard, celery seed and parsley. Continue to cook, stirring constantly until mixture is thick and bubbly, add this to prepared potatoes and toss lightly. This may be refrigerated and served cold. Yield: 8.