6 c. potatoes, cooked and sliced
1/2 lb. bacon
1/2 c. chopped red onion
2 tbsp. flour
2 tbsp. sugar
1 tsp. salt
1 tsp. celery seed
1 c. water
1/2 c. vinegar
Parsley
Pimento

Cook bacon until crisp. Remove bacon from pan. Add onion to fat; cook until tender. Blend flour, sugar, salt, and celery seed together, then add to onion mix. Stir until smooth. Mix together vinegar and water and add to sauce. Cook, stirring, until thick and bubbly (about 5 minutes). Pour over potatoes. Add crumbled bacon. Toss lightly. Garnish with parsley and pimento; add bacon curls. Heat thoroughly in warm oven to serve.