1/2 to 1 lb. bacon
1/2 c. chopped onion
3 tbsp. all-purpose flour
2 tbsp. sugar
1 tsp. celery seed
1 1/2 tsp. salt
1/2 c. vinegar
6 c. sliced cooked potatoes
Potatoes and bacon curls to decorate

Cook bacon until crisp; drain and crumble all but 4 slices. (Save 4 slices to decorate.) Reserve all bacon fat and cook onion in fat until tender. Blend in flour, sugar, salt, celery seed, and dash pepper; add vinegar and 1 cup water. Cook and stir until thickened and bubbly.

Add bacon and potatoes; heat thoroughly, tossing lightly. Garnish with parsley and bacon curls. Serve heated. Can be made ahead of time, refrigerated and reheated when needed. Serves 8-10.