6 med. potatoes
1 tbsp. flour
6 slices bacon (crisp)
1 c. celery
3 tbsp. parsley
2 lg. onions
1 c. vinegar
1 tbsp. sugar
Salt and pepper

Boil potatoes in their skins, peel and slice while hot. Place in salad bowl. After cooking bacon, remove bacon from fat. To the fat, add flour. Let it brown, then add vinegar, water and sugar. Set aside to use as dressing.

Chop eggs, celery, parsley and onions; add to potatoes. Season with salt and pepper. Pour dressing over all. Warm in oven for 20 minutes.