6 lg. potatoes
1/2 med. onion
2 stalks celery, chopped
1 tbsp. parsley
5 slices bacon
2 tbsp. flour

SAUCE:

1/2 c. water
1/2 c. vinegar
1/2 c. sugar

Boil potatoes cooked, but firm. Fry, drain and chop bacon, set aside. Reserve 2 tablespoons grease in skillet. Peel and slice potatoes into large bowl. Add raw onion, celery and parsley. Salt and pepper to taste.

In skillet, warm bacon grease and flour, slightly brown. Add water, vinegar and sugar, mix and stir 1 minute. Pour over potatoes, onion and celery. Add crisp bacon, mix well. Serve warm. NOTE: It is important that water, vinegar and sugar measures are always equal.