4 med. potatoes
6 slices bacon
6 franks, cut in half
1 onion, chopped
2 tbsp. bacon drippings
2 tbsp. sugar
1 tbsp. flour
1 tsp. salt
1/4 c. vinegar
2 tbsp. chopped parsley
1 tsp. celery seed
1/2 c. water

Cook potatoes with skins on. In the meantime, fry bacon until crisp. Lay on paper towels. Brown franks in bacon drippings. Remove and reserve with the bacon. Into hot drippings, stir in sugar, flour, salt, vinegar, and water; heat until bubbly, stirring constantly until sauce thickens. Add celery seed. Peel warm potatoes, add onion, franks, and crumbled bacon. Pour warm sauce over potatoes and keep warm. Sprinkle with parsley.