This is a warm potato salad and is excellent served with pork sausages. It is also good sprinkled with celery seeds from the stout biennial celery herb native to Europe. The distinct celery taste comes from a unique compound called 3-n-butylphathalide. This compound is being studied for anti-inflammatory properties as well as the ability to decrease stress hormones in the body. I learned to make this salad while traveling across America with my parents when I was a teenager.

    6 medium potatoes, peeled and sliced
    6 slices bacon, fat trimmed and diced
    ½ cup chopped yellow onion
    2 tablespoons all-purpose flour
    1 teaspoon seasoning salt
    ½ teaspoon celery seeds
    ½ teaspoon ground black pepper
    ¼ cup chopped fresh parsley
    2 tablespoons granulated sugar
    ¼ cup white wine vinegar
    1 large egg, beaten

1.  In a 12-quart stockpot, heat water to boiling. Cook the
     potatoes in boiling water just until cooked but still firm.

2.  In a 5-quart sauté pan, fry bacon with the chopped onion until
     translucent. Stir in the flour, salt, celery seed, pepper, parsley,
     sugar and vinegar then stir in the potatoes and egg.

3.  Cover and cook 10 minutes or until the egg has set and the
     potatoes are cooked.

     Makes 4 servings