- 1 pound bacon
- 2 teaspoons celery seed
- 1 cup onion — chopped
- 1/2 cup celery — chopped
- 4 teaspoons flour
- 1 cup vinegar
- 4 teaspoons sugar
- 1 cup water
- 3 teaspoons salt
- 12 cups potatoes — cooked, chopped
Cook bacon til crisp; drain (reserving 1/2 cup fat), and crumble.
Cook onion and celery in fat til just tender.
Blend in flour, sugar, salt, celery seed, and pepper to taste.
Add vinegar and water.
Cook and stir until thickened and bubbly.
Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices.
Garnish with parsley.
Can be served warm or chilled, but you taste the bacon fat a bit more when it’s chilled.