4 lb. potatoes (about 13 med.)
Salt
Onion
Celery
6 strips bacon
1/3 c. vinegar
1 c. water
1 c. sugar

Boil potatoes with jackets on. Slice thick and salt. Dice a small onion and 1 or 2 stalks of celery. Cut bacon in small pieces and fry fairly crisp. Remove bacon from the grease. Add 2 heaping tablespoons flour to bacon grease and brown. Then add the mixture of sugar, vinegar and water to the browned flour. Heat to full boil, stirring constantly. Put bacon back in. If it is too thick, more water may be added. Pour over potatoes. Lastly add parsley flakes.