Sm. (about 2 lbs.) thin skinned red potatoes
6 slices bacon
3/4 c. each chopped green onion, green pepper and celery
1 can (10 1/2 oz.) chicken gravy
1/4 c. mayonnaise
1/3 c. white wine vinegar
2 tbsp. Dijon mustard
1 tbsp. sugar
1 tsp. celery seed
2 hard cooked eggs, sliced
Salt to taste
Chopped parsley

Cut and cube potatoes place in steamer and steam until tender. Let cool. Cook bacon in frying pan until crisp; drain and reserve 1 tablespoon drippings. Crumble bacon and put with potatoes, green onion, green pepper, and celery in a shallow ungreased 3 quart casserole. In small bowl stir together reserved drippings, gravy, mayonnaise, vinegar, mustard, sugar and celery seed. Pour evenly over potato mixture and stir gently to mix well.

Bake uncovered in a 400 degree oven until bubbly, for about 20 minutes. Garnish hot salad with egg slices and parsley.