1/2 lb. bacon, sliced
1 c. chopped celery
1 c. chopped onion
2 carrots, shredded
1 c. sugar
2 tbsp. flour
1 c. vinegar
1/2 c. water
3/4 tsp. dry mustard
1 tsp. salt
1 tbsp. parsley
5 lb. red potatoes, cooked and sliced

In a skillet, cook bacon until crisp. Drain, reserving 1/4 c. bacon grease. Add crumbled bacon. Combine sugar and flour; add to skillet along with vinegar, water, salt and mustard. Add onion and celery. Cook stirring constantly until mixture thickens. In a bowl combine peeled potatoes, carrots and parsley. Pour sauce over and stir gently to coat. Season with salt and pepper. Serve hot or cold. Good both ways.