Instructions: Cook potatoes in boiling salted water, covered, about 25 minutes or until tender. Drain well. Peel and slice.

Cook bacon until crisp. Drain; reserving 2 tablespoons of bacon drippings in the skillet. Crumble bacon; set aside.

Add onion to skillet and cook until tender. Stir in sugar, flour, and mustard. Add the water and vinegar. Stir till smooth. Cook and stir till thickened and bubbly. Stir in bacon and potatoes. Cook about 5 minutes or till hot, tossing lightly. Remove from heat. Toss with parsley. Serve at once.

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