6 slices bacon
1/2 c. chopped onions
2 tbsp. flour
2 tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seed
Pepper
1 c. water
1/2 c. vinegar
6 c. sliced, cooked potatoes

Cook bacon until crisp; drain and crumble reserving 1/4 cup drippings. Cook onion in reserved drippings until tender. Blend in flour, sugar, salt, celery seed, and pepper. Add water and vinegar; cook and stir until thick and bubbly. Add bacon and potatoes, tossing lightly. Heat thoroughly. Garnish with parsley and pimento. Makes 8 to 10 servings.