4 lg. or 6 sm. potatoes (red or white)
6 strips bacon, chopped up
1/4 c. celery, chopped
1/4 c. onion, chopped
1 lg. Kosher dill pickle, chopped
1 tbsp. chopped pimientos
1/4 c. water
1/4 c. sugar
1/4 c. cider vinegar
1/8 tsp. paprika
1/8 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
Chopped parsley (1 tbsp.)

Cook potatoes in their jackets until fork tender. Peel and slice while hot. Fry bacon in a skillet. Set aside. Saute celery and onion in bacon grease. Heat to the boiling point water, sugar, vinegar, paprika, mustard, salt and pepper. Combine all ingredients in skillet and toss lightly. Serve while hot. Leftovers are good served cold. Serving suggestion: Serve potato salad with cooked sausage such as bratwurst, knockwurst, etc. and sweet and sour red cabbage.