1/2 lb. bacon
8 lg. potatoes
1/2 c. celery, chopped
2 tbsp. parsley flakes
2 eggs, slightly beaten
1 tsp. celery seed
1/3 c. vinegar
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1 tbsp. creamy salad dressing, any flavor (or mayonnaise)

Boil potatoes in large pot of water until tender. Meanwhile, cut bacon into small pieces and fry until crisp. Skin potatoes and slice while still very warm. Pour cooked bacon and drippings over potatoes also while still warm and add celery, onions and parsley flakes. In same fry pan that bacon was cooked in, combine eggs, vinegar, sugar, celery seed, dry mustard and salt. Cook until thick, stirring frequently. Remove from heat and blend in salad dressing. Pour mixture over potatoes and gently stir. Serve while still warm. Serves 8.