| 3 | lb | Red Potatoes (Medium) |
| 5 | strip(s) | Bacon Strips (Diced) |
| 1 | onion(s) | Onion (Medium) |
| 0.25 | cup | Flour |
| 0.67 | tbsp | Salt |
| 0.25 | tsp | Celery Seeds |
| 1 | tsp | Pepper |
| 1 | cup | Sugar |
| 1 | cup | Cider Vinegar |
| 0.75 | cup | Water |
| 3 | tb(s) | Fresh Parsley (Minced) |
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender.
Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.