6-8 slices bacon, chopped
1/4 c. chopped onion
1 tbsp. flour
1 tsp. sugar
1 1/2 c. sugar
Dash pepper (big)
1/3 c. vinegar
1/4 c. water
3 tbsp. salad dressing
4 c. sliced or diced cooked potatoes
1/4 tsp. salt
1 lb. hot dogs, cut in half crosswise
2 hard cooked eggs, sliced
1 tbsp. minced parsley
1/2 tsp. celery seed

Cook bacon until crisp; add onion and cook until tender but not brown (do not drain fat). Blend in flour, sugar, 1 1/2 teaspoons salt, and pepper. Add vinegar and water; cook, stirring constantly until thick. Remove from heat and stir in salad dressing. Sprinkle potatoes with salt; pour dressing over and toss lightly. Put potato mixture into middle of an 8"x2" round baking dish. Stand hot dog halves upright around inside edge of dish. Bake at 350 degrees for 20 minutes. Top with egg slices; sprinkle with parsley and celery seed. Serve hot. Serves 4 to 6.