Kartoffelsalat--Hot German Potato Salad

2 lbs new potatoes (red or white)

1/3 lb side bacon

1 stalk celery, small dice

1/2 tsp dry mustard

1 tsp flour

1 tsp flour

4 Tbsp cider vinegar

1/2 C good beef stock

Salt. Pepper- to taste

Chopped parsley-for garnish

Procedure:

1. Boil potatoes in their skins until done but do not over cook. cool, peel and slice into a bowl.
2. Cook bacon until starts to crisp-do not over cook. Reserve pan fat. drain bacon on paper towel.
3. Sauté onion and celery in pan until onions start to become transparent.
4. Crumble bacon into small pieces.
5. Add sugar, flour and dry mustard to celery onion mix. stirring well to form a roux. 
6. Slowly add stock and vinegar, stirring constantly.
7. cook until sauce starts to thicken.
8. Pour sauce over potatoes. Add crumbled bacon and mix very gently. Adjust seasoning with salt and pepper. Garnish with chopped parsley. Serve at room temperature.