Tangy Hot Potato Salad

Cook potatoes in boiling salted water, covered, for 20 to 25 minutes or until tender. Drain potatoes and cool until easy to handle. Slice potatoes; set aside.

Meanwhile, in a 12-inch skillet, cook and stir bacon, celery, and onion until bacon is crisp and vegetables are crisp-tender (don't drain). Stir in flour until smooth. Stir in water, vinegar, sugar, salt, and pepper. Bring to boiling. Cook and stir until thickened and bubbly.

Add potatoes to bacon mixture. Toss to combine. Heat through. Transfer to a warm bowl. Garnish with parsley. Makes 8 side-dish servings.