4 med. size all-purpose potatoes (about 1 lb.)
1 slice lean bacon
1 sm. yellow onion, chopped fine
1 med. size sweet green pepper, cored, seeded, and chopped fine
1 med. size stalk celery, chopped fine
1/2 c. water
1/3 c. cider vinegar
1 tbsp. sugar
2 tsp. flour
1/4 tsp. black pepper
2 lg. hard cooked egg whites, chopped
2 tbsp. minced parsley

1. Place the potatoes in a medium size heavy saucepan, add enough unsalted water to cover, and bring to a boil over moderately high heat. Cover and cook until the potatoes are tender - about 20 minutes.

2. Meanwhile, cook the bacon in a heavy 7 inch skillet over moderate heat until crisp and brown - 3 to 4 minutes. Remove the bacon and drain on a paper towel; cool, then crumble and set aside.

3. When the potatoes are done, drain them and let them stand until cool enough to handle. Peel the potatoes, cut into 3/4 inch cubes, and place in a large bowl. Add the onion, green pepper, and celery and set aside.

4. In a small heavy saucepan, combine the water, vinegar, sugar, flour, and black pepper; set over moderate heat and whisk until the mixture just comes to a boil - 2 to 3 minutes.