1/2 lb. bacon, diced
1 tbsp. flour
1 tbsp. sugar
1 tsp. celery seed
1 tsp. pepper
1/2 c. chicken broth
1/2 c. water
1/2 c. vinegar
1 tbsp. salad mustard
1/3 c. bacon drippings
1 1/2 tsp. salt
1/2 tsp. pepper
6 c. hot sliced, cooked potatoes
1/2 c. thinly sliced green onions with tops
1 sm. jar pimiento
3 cooked eggs

Cook bacon until crisp; drain on toweling. Heat drippings in a heavy skillet and blend in flour, sugar, salt, celery seed, pepper and mustard. Gradually add broth and vinegar with the water. Cook stirring constantly until slightly thickened. Pour over potatoes, half of the onions and half of the bacon bits. Toss gently, turn into a serving dish. Garnish with the remaining onions and bacon bits, the sliced hard cooked eggs, parsley and pimientos. Yield: 10 to 12 servings.