8 sm. potatoes (about 2 lbs.), boiled
6 slices bacon
3/4 c. chopped green onions (include tops)
3/4 c. green pepper
3/4 c. celery
1 can cream of chicken soup
1/4 c. mayonnaise
1/3 c. white vinegar (wine)
2 tbsp. mustard
1 tbsp. sugar
1 tsp. celery seed
2 hard-boiled eggs, sliced
Salt
Chopped parsley

Dice potatoes; fry bacon crisp, crumble and put with potatoes, onions, green peppers and celery in shallow ungreased 3 quart casserole.

In small bowl, stir together soup, mayonnaise, vinegar, mustard and celery seed. Pour over potatoes and mix well (can make ahead and store as long as overnight).

Bake uncovered in a 400 degree oven until bubbly for about 20 minutes. If chilled, allow 35 minutes. Garnish with parsley.