3 lb. med. potatoes, 10-12
1 c. chopped onions
1/2 tsp. celery seed
2 tsp. salt
1/8 tsp. pepper
1 egg, room temperature, beaten
2 tbsp. minced parsley
3 tbsp. water
2 tbsp. sugar
6 slices bacon, diced
1/2 c. cider or white vinegar

Cook potatoes in boiling, salted water until tender. Cool slightly; peel; thinly slice into large bowl. Add onions, celery seed, salt, and pepper. Mix lightly; keep warm. Cook bacon crisp and drain on paper towel. Mix vinegar, sugar, water with cool bacon drippings; heat to simmering. Add very slowly to beaten egg, beating constantly. Pour over potatoes; add bacon, parsley, mix lightly. Serve warm. Serves 8 or makes 7 cups.