1/2 lb. bacon, diced and cooked crisp
1/3 c. bacon drippings
1 tbsp. flour
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. celery seed
1/2 c. chicken broth
1/2 c. white vinegar
6 c. hot, sliced potatoes
1/2 c. thinly sliced green onions and tops
Minced parsley

Drain the bacon on paper toweling. Heat the drippings in a heavy skillet and blend in flour, sugar, salt, pepper and celery seed. Add broth and vinegar and cook until slightly thickened. Pour sauce over potatoes, onions and half the bacon bits. Toss gently. Garnish with remaining bacon and parsley. 6 servings.