1 c. diced bacon
1 c. chopped celery
1 c. chopped onion
3 tbsp. all purpose flour
1 tsp. salt
1/2 tsp. black pepper
2/3 c. sugar
2/3 c. cider vinegar
1 1/2 c. water
1/3 c. chopped fresh parsley
2 tsp. celery seed
2 qts. potatoes, boiled, peeled, sliced 1/8 inch thick (red ones are ideal)

Fry the bacon until crisp. Remove with slotted spoon and reserve. If not approximately 1/4 cup of fat left in skillet, add additional bacon fat or vegetable oil to make amount. Add the celery and onion and cook over medium heat for 3 minutes. Add flour, salt, and pepper and cook 2 minutes longer. Then add the sugar, vinegar, and water all at once and stirring with a whisk, bring to a boil and cook 1 minute. Add the parsley, celery seed and reserved bacon and combine, remove from heat. Preheat oven to 375 degrees. Place potatoes in oiled 13 x 8 x 2 inch casserole and pour the dressing over all. Mix gently so potatoes aren't broken up. Bake 45 minutes or until the middle of the casserole bubbles. Serve at room temperature.