6 med. potatoes, cooked tender & sliced
6 slices crisp cooked bacon, finely crumbled
1/4 c. bacon fat, or shortening added to bacon fat to equal 1/4 c.
1/4 c. onion, finely chopped
1/4 c. water
1 tsp. salt
Few grains of pepper
1/4 c. vinegar
1 tbsp. sugar
1/2 tsp. celery seed
1 tbsp. parsley, chopped

Place cooked, sliced potatoes in heatproof serving dish. Keep warm until needed. Add crumbled bacon to potatoes. Place bacon fat in frying pan. Add onions and cook until transparent. Add remaining ingredients, except parsley. Bring to a boil. Remove from heat and pour over potatoes. Add chopped parsley. Combine gently and serve warm.