Cook bacon until crisp.
Remove bacon; crum ble and set aside.
Cook onions and celery in bacon fat until soft but not brown; stir in flour, mustard, salt and wine.
Cook, stir ring constantly until mixture boils.
Blend in wine vinegar.
Pour over potatoes and eggs;add bacon, parsley and pimento.
Pour into shallow baking dish; top with cheese.
Bake at 375 degrees for 15 to 20 minutes until salad is heated and cheese is melted.