German Potato Salad

5 to 6 medium potatoes – peeled, cooked and sliced
1/2 cup celery (diced)
1 tablespoon onion (finely chopped)
2 teaspoons salt
1/4 pound bacon but in 1/3 inch pieces)
2 tablespoons flour
3 to 4 tablespoons sugar
1/2 cup vinegar
1/4 cup water
1 tablespoon parsley (finely chopped)

Cook bacon until crisp, remove from pan, reserve drippings. Put potatoes in a large bowl then add the bacon, mix well. Add celery and onion then sprinkle with one half (1 teaspoon) salt. Measure the bacon drippings, if needed add vegetable oil to make 1/4 cup. Return drippings to frying pan, blend in four, sugar and remaining salt (1 teaspoon). Add vinegar and water cook stirring constantly over medium heat until mixture thickens and boils. Put potato/bacon mixture in a greased 2 quart casserole, pour bacon mixture over potatoes and mix lightly with a fork. Let stand for one hour at room temperature. Place in oven to reheat. Refrigerate if not serving that day.