1 qt. chunked cooked pared potatoes
1 (1 lb., 4 oz.) can pineapple chunks
4 slices bacon
1/2 c. chopped green onions
1 tbsp. flour
2 tsp. seasoned salt
1/2 tsp. celery seed
1/2 c. cider vinegar
1 tbsp. chopped parsley

Turn potatoes into a deep bowl. Drain pineapple reserving 1/3 cup syrup. Add pineapple chunks to potatoes. Fry bacon crisp, remove with slotted spoon and drain on paper towels. Add onion to bacon fat and cook until wilted. Stir in flour, salt and celery seed. Blend in reserved pineapple syrup and cider vinegar until mixture thickens and boils. Pour over potatoes tossing well. Stir in parsley. Chill well. Garnish with crumbled bacon to serve. Makes 4 to 6 servings.