Hot Potato Salad - cooking recipe

Ingredients

5 to 6 medium red potatoes
1/4 lb. bacon
1 Tbsp. finely chopped onion
1/2 c. diced celery
2 Tbsp. salt
2 Tbsp. flour
1/4 tsp. powdered mustard
3 Tbsp. sugar
1/2 c. vinegar
1/4 c. water
1 Tbsp. chopped parsley

Preparation

Cook potatoes in skins until tender; while hot, peel and slice into 1/4-inch pieces.
In a skillet, cook bacon until crispy. Remove from pan and crumble into potatoes.
Combine remaining ingredients, except parsley, and heat to boiling point.
After mixture thickens and boils, pour over potatoes.
Mix lightly. Place in 3-quart casserole.
Serves 6 to 8.