1 1/2 lbs. potatoes, peeled and cut for boiling
1/4 c. chopped onion
2 tbsp. chopped parsley
1 tsp. dry mustard
1 tsp. salt
1/4 lb. bacon
1 tsp. pepper
1/4 c. chopped celery
1 can pork and beans, drained, reserve liquid
3 tbsp. vinegar

Cook potatoes and drain. Keep them warm. In large saucepan fry bacon, crumble and set aside. Add onion, celery and parsley to bacon drippings and cook until soft. Add reserved sauce, seasoning and vinegar. Cook over low heat, stirring until slightly thickened and bubbly. Stir in beans; heat through. Add hot potatoes and crumbled bacon, tossing lightly to coat. Serve at once.