Hot Potato Salad
|Potatoes||8 Medium (Cooked In Their Jackets Until Barely Tender)|
|Diced bacon||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Salt||2 Teaspoon (Scant)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
Peel the hot potatoes and slice thin.
Cook the bacon until crisp.
Skim out, crumble over the potatoes, and add the onion to the bacon fat.
Cook the onion lightly, until it just begins to color, and then blend in the flour, salt, and pepper.
Stir in the vinegar mixed with the water, the celery seed, and the parsley.
Pour over the potatoes and toss lightly.
Serve at once, while still warm.