1 c. bacon, diced (scant 5 oz.)
1 c. celery, chopped
1 c. onion, chopped
3 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
2/3 c. sugar
2/3 c. cider vinegar
1 1/2 c. water
1/2 c. fresh parsley
2 tsp. celery seed
2 qts. of red potatoes, boiled, sliced 1/4 inch thick

Fry the bacon until crisp in a medium skillet. Remove with slotted spoon and reserve. If there is not 1/4 cup of fat left in the skillet, add additional oil to make that amount. Add the celery and onion and cook over medium heat. Do this for 3 minutes. Add flour, salt and peppers and continue to cook for 2 minutes. Then add the sugar, vinegar and water all at once and, stirring with a whisk, bring to a boil and cook for 1 minute. Add the parsley, celery seed and reserved bacon and combine,, remove from heat. Preheat oven to 375 degrees. Place potatoes in an oiled 13 x 8 x 2 inch casserole and pour dressing all over the top of arranged potatoes. Bake for 45 minutes or until the middle of casserole bubbles.