1

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 then dice.

2

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.

3

Add onion to the bacon grease and cook over medium heat until lightly browned. Add vinegar, water, sugar, flour, celery seed, salt and pepper to the pan. Bring to a boil and remove from heat.

4

Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture while stirring the mixture.

5

Add the potatoes and parsley. Crumble in half of the bacon.

6

Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.