DIRECTIONS

Place the potatoes into a pot, and fill with enough water to cover.
Bring to a boil, and cook for about 10 minutes, or until easily pierced
with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until
browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion and celery to the bacon grease, and cook over medium heat until browned.
Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil,
then add the potatoes and parsley. Crumble in half of the bacon. Heat
through, then transfer to a serving dish. Crumble the remaining bacon
over the top, and serve warm.

Recipe by Neil Buso