6 slices bacon 1/2 cup chopped onion
2 tablespoons sugar 2 tablespoons all-purpose flour
1 1/2 teaspoons salt dash pepper
1/2 cup vinegar 6 cups sliced cooked potatoes
1 cup water
1 teaspoon celery seed 2 hard-boiled eggs, sliced
In a skillet, cook bacon until crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in the reserved drippings until tender but not brown. Blend in flour, sugar, salt, (celery seed), and pepper. Add vinegar and 1 cup water. Cook and stir until thickened. Stir in bacon, potatoes(, and eggs). Heat through, tossing lightly. Garnish with parsley, if desired.
Serves 8 to 10.