12 medium potatoes 1 tsp celery seed
12 bacon strips 1 tsp ground mustard
1 1/2 c chopped onion pinch pepper
1/4 c all purpose flour 1 1/2 c water
1/4 c sugar 3/4 c vinegar
1 T salt chopped fresh parsley

In a saucepan, cook potatoes until just tender; drain.
Peel and slice into a large bowl;set aside. In a large
skillet, cook bacon until crisp. Remove bacon to paper
towels; until tender. Stir in the next six ingredients.
Gradually stir in water and vinegar; bring to a boil,
potatoes. Crumble bacon and gently stir into potatoes.
Sprinkle with parsley. Makes 12-14 servings.

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