12 medium potatoes
12 bacon strips
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pinch pepper
1-1/2 cups water
3/4 cup vinegar
Chopped fresh parsley

In a saucepan, cook potatoes until just tender; drain. Peel and slice 
into a large bowl; set aside. In a skillet, cook bacon until crisp. 
Remove bacon to paper towels; discard all but 1/3 cup of drippings. 
Saute onion in drippings until tender. Stir in the next six 
ingredients. Gradually stir in water and vinegar; bring to a boil, 
stirring constantly. Cook and stir 2 minutes more.  Pour over 
potatoes. Crumble bacon and gently stir into potatoes. Sprinkle with 
parsley. Makes 12 servings.