5 slices bacon, chopped and browned
1 c. chopped onion
1 c. chopped celery
3 tbsp. flour
1 1/3 c. water
2/3 c. vinegar
2/3 c. sugar
Pepper and parsley to taste
1 tsp. salt
8 c. or 6 lg. boiled potatoes

Chop and brown bacon. Pour off all but 1/4 cup fat. Cook onion and celery 1 minute in fat. Blend in flour. Cook stir in rest of ingredients, except potatoes, until thick. Boil, peel, and slice potatoes into casserole. Pour above sauce over potatoes. Cover. Salad may be heated and served, or may be refrigerated and served warmed later. May be kept refrigerated 3 or 4 days.