1 c. diced bacon (scant 5 oz.)
1 c. chopped celery
1 c. chopped onion
3 T. flour
1 t. salt
1/2 t. black pepper
2/3 c. sugar
2/3 c. cider vinegar
1-1/2 c. water
1/3 c. fresh parsley, chopped
2 t. celery seed
2 qts. red potatoes, boiled, peeled, sliced 1/8″ thick
Fry the bacon in a medium skillet until crisp. Remove with a slotted spoon and reserve. If there is not approximately 1/4 c. of fat left in the skillet, add additional bacon fat or vegetable oil to make 1/4 c. Add the celery and onion. Cook over medium heat for three minutes. Add flour, salt, and pepper. Cook two minutes longer. Add sugar, vinegar, and water all at once. Stirring with a whisk, bring to a boil and cook one minute. Add the parsley, celery seed, and reserved bacon. Combine; remove from heat.
Preheat oven to 375′. Place potatoes in an oiled 9″ x 13″ casserole dish and pour the dressing over all. Mix very gently so potatoes aren’t broken up. Bake for 45 minutes or until the middle of the casserole bubbles.