1/2 lb. bacon (about 10 slices)
1/2 c. chopped onion
2 tbsp. all-purpose flour
2 tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seed
Dash pepper
1/2 c. vinegar
6 c. sliced or diced potatoes (cooked)
1 lb. frankfurters, halved crosswise
2 hard cooked eggs, sliced
2 tbsp. snipped parsley

In a skillet cook bacon until crisp; drain and crumble. Drain off all but about 4 tablespoons drippings from skillet. Add onion, cook until tender but not brown. Blend in flour, sugar, salt, celery seed and pepper. Add vinegar and 1 cup water; cook and stir until thick and bubbly. Remove from heat; stir in crumbled bacon and potatoes. Toss lightly.

Place part of salad in center of 8 1/4 x 1 3/4 inch round baking dish. Stand frankfurter halves up right around sides; fill center with remaining salad - bake at 350 degrees for 20 minutes or until hot through. Trim with slices of egg. Sprinkle with parsley.