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Baked German Potato Salad



1 cup diced bacon
1 cup chopped onion
1 cup chopped celery
3 tablespoons all purpose flour
1 teaspoon salt
½ teaspoon black pepper
2/3 cup sugar
2/3 cup cider vinegar
1 ½ cups water
1/3 cup fresh parsley
2 teaspoons celery seed
2 quarts potatoes, boiled, peeled and sliced 1/8 inch thick (red potatoes are ideal)

Fry the bacon until crisp in a medium skillet. Remove with a slotted spoon and reserve. If there is not approximately ¼ cup of fat left in the skillet, add additional bacon fat or vegetable oil to make that amount. Add the celery and onion and cook over medium heat for three minutes. Add flour, salt and pepper and cook two minutes longer. Then, add the sugar, vinegar and water all at once, stirring with a whisk, and bring to a boil and cook for one minute. Add the parsley, celery seed and reserved bacon and combine; remove from heat. Preheat the oven to 375 degrees. Place potatoes in an oiled 13 x 8 x 2 inch casserole and pour the dressing over all. Mix very gently to potatoes are not broken up. Bake for 45 minutes or until the middle of the casserole bubbles. Yields 10 – 12 servings.