- 6 medium potatoes
- ¼ cup each chopped onion and celery
- 4 strips of bacon
- 1 chopped dill pickle
Boil potatoes in skins until tender and peel while hot.
Cook bacon in skillet with onion and celery until golden and crumbly.
Add pickle and potato slices.
Heat to boiling: 1 cup water, ½ cup vinegar, ½ teaspoon sugar, ¼ teaspoon dry mustard, 1/8 teaspoon paprika, salt and pepper to taste.
Pour over the potato mixture in skillet and serve with parsley or chives on top.