Hot Mustard Potato Salad

Cook potatoes in boiling salted water, covered, about 25 minutes or until tender. Drain, peel and slice. Cook bacon until crisp.

Drain, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add onion to skillet and cook until tender. Stir in sugar, flour and mustard. Add water and vinegar. Stir until smooth. Cook and stir until thick and bubbly. Stir in bacon and potatoes; cook about 5 minutes or until hot, tossing lightly.

Remove from heat and toss with parsley. Serve at once.