1 c. bacon, diced
1 c. celery, chopped
1 c. onion, chopped
3 tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
2/3 c. sugar
2/3 c. cider vinegar
1 1/2 c. water
1/3 c. fresh parsley, chopped
2 tsp. celery seed
2 qts. potato (red), boiled, peeled, sliced 1/8 inch thick

Fry bacon until crisp. Remove from pan. Reserve 1/4 cup bacon grease. Add celery and onion and cook for 3 minutes. Add flour, salt, pepper and cook 2 minutes. Add sugar, vinegar and water. Bring to a boil and cook 1 minute. Add parsley, celery seed and bacon; combine. Put potatoes in oiled 13 x 8 x 2 inch pan. Pour dressing over; mix very gently. Bake for 45 minutes or until middle of casserole bubbles.